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Categories:
thyme sunflower oil rose wine bay leaves berries quince lemon caster sugar butter red cabbage pear juice flour whipping cream Mushroom mashed potatoes
Viewed: 22 - Published at: 9 years agoIngredients
- 2 kg wild boar roast
- 4 tbsp chopped fresh thyme leaves
- 2 tbsp sunflower oil
- 250 ml rose wine
- 500 ml chicken stock
- 2 None bay leaves
- 6 None juniper berries
- 4 None quince, peeled, seeds removed and thinly sliced
- None None Juice of 1 lemon
- 50 g caster sugar
- 20 g butter
- 1 None red cabbage, trimmed and thinly sliced
- 125 ml pear juice
- 30 g plain flour
- 125 g whipping cream
- None None Mushroom mashed potatoes, to serve
Method
- Preheat the oven to 400°F. Rub the meat with salt, pepper and thyme. Heat the oil in a roasting pan and sear the meat on each side. Deglaze the pan with wine then pour in the stock. Add the bay leaves and juniper berries. Cover the pan tightly with foil and bake for 2 hours 15-30 mins.
- For the red cabbage and quince, place 1 cup water, the lemon juice, sugar and pear juice in a saucepan. Add the quince and stew for 5-6 mins. Set aside. Heat the clarified butter in a separate saucepan, add the cabbage and 1 cup stewed quince. Simmer for 35-45 mins, until tender. Season.
- To serve, remove the wild boar from the pan and wrap in foil to rest. Mix the flour and cream together until smooth. Strain the pan juices into a saucepan. Bring to a boil then stir in the cream mixture. Simmer for 5-8 mins.
- Spread the cabbage and quince on a serving plate and add the wild boar. Serve with mushroom mashed potatoes and the gravy on the side.
