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Roasted Fillet Of Wild Boar With A Mustard Crust – Britis

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Chefs, Christmas, Of, Twelve	1	Servings

INGREDIENTS

1		6 1/4 lb fillet of wild boar
1/2		Jar mild grain mustard
1	t	Minced green chilli paste
1		Clove garlic, crushed
1		Dessert apple, grated then
		squeezed dry in a
		cloth
2	T	Fresh breadcrumbs
2	T	Olive oil
		Various vegetables cut into
		mirepoix eg carrots
		potatoes onions

INSTRUCTIONS

Trim the fillet of all chain fat and sinew. Rub with oil and season.
Sear on all sides in a pre-heated cast pan or griddle. Heat the rest
of the oil in a frying pan and add the breadcrumbs. Cook until the
crumbs are all coated and separated. Add the rest of the crust
ingredients and blend together.  Spread the crust over the long side of
the fillet thickly and evenly,  pressing in well. If possible leave to
stand in a refrigerator for a  few hours to firm up.  Preheat the oven
to 240C/gas mark 8. Scatter a mirepoix in the base  of a roasting tin
to form a trivet of vegetables, and sit the boar on  top.  Roast in a
hot oven for 20-22 minutes and remove to a warming oven to  rest for a
further 20 minutes to settle the juices and tenderise the  meat. The
boar should be very juicy and just slightly pink. Serve on  a bed of 2
cabbages, spiced red cabbage and juniper cabbage, with all  its
accompaniments.  Sprouts in lemon oil with crispy thin bacon and
roasted parsnips go  well with this. The mirepoix and boar juices can
be used to make the  gravy. I like bread sauce with bay leaf with this,
and a crab apple  and thyme jelly is also nice.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 296 Calories From Fat: 245 Total Fat: 27.7g Cholesterol: 0mg Sodium: 99.9mg Potassium: 38.8mg Carbohydrates: 10.7g Fiber: <1g Sugar: <1g Protein: 2g