| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
British |
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 1 |
|
6 1/4 lb fillet of wild boar |
| 1/2 |
|
Jar mild grain mustard |
| 1 |
ts |
Minced green chilli paste |
| 1 |
|
Clove garlic; crushed |
| 1 |
sm |
Dessert apple; grated then |
|
|
; squeezed dry in a |
|
|
; cloth |
| 2 |
tb |
Fresh breadcrumbs |
| 2 |
tb |
Olive oil |
|
|
Various vegetables cut into mirepoix; eg carrots, |
|
|
; potatoes, onions |
INSTRUCTIONS
CRUST
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.
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