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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep2 - Roasted Wild Boar


Team: Mitch & Laura 

 

Prep: 40 mins

Cook: 1 hour

Serves: 4

 

INGREDIENTS

 

12 Dutch carrots

12 baby potatoes, peeled

4 tbs fat

Micro herbs, to garnish

 

Boar

8 peppercorns

4 juniper berries

2 tbs fresh rosemary leaves

800g wild boar loin/fillet

1 tbs olive oil

1 tbs butter

 

Cranberry Sauce

300g fresh/frozen cranberries

125g brown sugar

2 tbs water

1 tbs apple cider vinegar

 

Celeriac Puree

1 large celeriac, peeled, cut into 2 cubes

125ml thickened cream

2 tbs butter

 

METHOD

  1. Preheat oven to 100C.
  2. To prepare boar, using a pestle and mortar, crush peppercorns, juniper berries and rosemary with a large pinch of salt until finely ground. Rub mixture all over meat.
  3. Heat oil and butter in a frying pan over medium heat. Cook boar, turning occasionally, until browned all over and just cooked through. Transfer to a warm plate, lightly covered with foil, for 10 minutes to rest. Reserve pan.
  4. To make cranberry sauce, combine all ingredients in a saucepan. Place over medium heat, stirring occasionally, until sugar dissolves, cranberries start to break down and mixture thickens. Season. Remove from heat and transfer to a bowl to cool.
  5. To make celeriac puree, place celeriac in a saucepan of cold salted water and bring to the boil. Boil until tender. Drain and allow steam to evaporate. Place in blender with cream and butter. Blend to form a smooth puree. Season. Pass through a sieve.
  6. Place potatoes in a saucepan of cold salted water and bring to the boil. Boil until almost tender. Drain and allow steam to evaporate.
  7. Melt duck fat in a large deep frying pan over medium heat. Cook potatoes, turning occasionally, until golden and crisp. Season with salt.
  8. Meanwhile, place carrots in a saucepan of cold salted water and bring to the boil. Drain. Transfer to same pan that boar was cooked in and place over medium heat. Cook, turning occasionally, until golden brown and caramelised. Season.
  9. Serve boar and celeriac puree with carrots and cranberry sauce.

 

TIPS

  • To make a quick sauce for this dish, pour juices from rested boar back into pan that it was cooked in (you will need to remove carrots). Add 125ml white wine and simmer until reduced by half. Stir in 250ml veal stock and simmer until slightly thickened.
  • Exact cooking time of boar will depend on size and thickness of fillet. If boar is unavailable, you can substitute with pork fillet.
  • If celeriac is out of season, parsnips would make a great alternative.

 


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