Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Wild boar liquorice.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Wild boar liquorice.

    Post  Admin on Thu Nov 05, 2015 3:31 pm

    Prep time. Over night

    10 to 30 mins cooking time

    Serves 2


    For the wild boar liquorice
    2 wild boar fillets, about 300g/10˝oz each

    ˝ orange, zest and juice only

    ˝ bergamot, zest only

    1g liquorice powder

    2g black fennel seeds

    10g rosemary leaves

    10g sage leaves

    40g/1˝oz banana shallots

    2 cloves

    6 juniper berries

    1 bay leaf

    1g smoked paprika

    1 red chilli, finely chopped

    ˝ tsp salt

    250ml/9fl oz olive oil

    For the turnip tops

    300g/10˝oz turnip tops, washed


    50ml/2fl oz olive oil

    1 garlic clove, finely chopped

    For the sauce

    5g butter

    10ml liquorice liqueur

    50ml/2fl oz chicken stock

    Preparation method

    1.For the wild boar liquorice, mix all the ingredients in a large bowl or container. Cover and marinate overnight in the refrigerator.

    2.Preheat the oven to 190C/170C Fan/Gas 5.

    3.For the turnip tops, bring a large pan of salted water to the boil. Blanch the turnip tops for a minute. Drain and transfer to a bowl of ice-cold water until cool. Drain thoroughly and pat dry.

    4.Heat the olive oil in a frying pan and fry the garlic for a minute. Add the turnip tops and cook for 2-3 minutes until wilted. Set aside.

    5.Remove the wild boar fillets from the marinade. Season with salt. In the same pan used to fry the turnips, fry the fillets on both sides until well coloured. Transfer to an oven tray and roast for 4 minutes.

    6.For the sauce, remove the fat from the frying pan and add the butter. Once melted, add the liquorice liqueur and chicken stock. Simmer for a couple of minutes until hot and slightly thickened.

    7.To serve, divide the wild boar and turnip tops between two serving plates. Pour the sauce over.

      Current date/time is Mon Dec 17, 2018 11:52 am