| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 5 |
|
Cinnamon sticks |
| 1 |
|
Nutmeg |
| 1 |
|
10 grams clo; (1/4oz) |
| 15 |
g |
Black peppercorns; (1/2oz) |
| 15 |
g |
Coriander seeds; (1/2oz) |
| 15 |
g |
Star anise; (1/2oz) |
| 15 |
g |
Fennel seeds; (1/2oz) |
| 1 |
|
675 gram pie fillet cut from the saddle of a; (1 1/2lb) |
|
|
; small wild boar |
| 2 |
|
Fat cloves garlic |
| 10 |
tb |
Olive oil |
| 3 |
tb |
Walnut oil |
|
|
Ground rock salt |
| 2 |
|
Parsnips |
| 4 |
|
Carrots |
| 1 |
sm |
Celeriac |
| 15 |
g |
Butter; (1/2oz) |
| 1 |
tb |
Oil |
| 1 |
tb |
Honey |
|
|
Seasoning |
| 100 |
g |
Young spinach leaves; (4oz) |
| 15 |
g |
Unsalted butter; (1/2oz) |
|
|
Seasoning |
INSTRUCTIONS
THE SPICE MIX
TO SERVE
Grate the nutmeg, break up the cinnamon sticks and then grind all spices
(including cinnmon) fairly coarsley. This can be used several times. There
is too much for this quantity of boar but it is easier to grind a
reasonable amount at one go than a small amount. It keeps in the
refrigerator in a screw top jar. Use the mix to coat the boar before and
after marinating for an authentic result. This recipe will work just as
well with loin of pork, fillet of beef or saddle of fallow deer.
Trim the boar of all sinew and fat. Rub with a little of the oil. Press
spices into the long surface of the meat. Sear on a pre.heated griddle or
cast pan to seal. Sit the boar in a small deep container into which it fits
comfortably. Crush the garlic with the blade of a knife and add to the
boar. Pour over the oils and put the boar in the frig. to marinate for a
day, turning it from time to time.
Preheat the oven to 240°C/475°F/gas mark 8. When ready to cook remove meat
from marinade and press extra spices along the top edge to make a nice
crust.Roast for 12 to 15 minutes, dependant on the thickness of the fillet,
and then rest in a warm place for a further 12 to 15 minutes. This gives
medium rare boar. Leave longer if you prefer it more well cooked.
To the juices in the roasting tin, add 1/2 the marinade and a dash of soy
sauce. Season and strain.
Roast the peeled and cut vegetables in the butter and oil with the honey
and seasoning until cooked and golden. Stir fry the spinach.
Serve the boar sliced on the spinach with a drizzle of sauce and the
roasted vegetables accompanying it.
Converted by MC_Buster.
Per serving: 2884 Calories (kcal); 229g Total Fat; (66% calories from fat);
22g Protein; 234g Carbohydrate; 66mg Cholesterol; 475mg Sodium Food
Exchanges: 11 Grain(Starch); 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit;
45 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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