Cooking With Game

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    Wild boar liquorice.

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    Wild boar liquorice.

    Post  Admin on Thu Nov 05, 2015 8:31 am


    Prep time. Over night

    10 to 30 mins cooking time

    Serves 2


    Ingredients

    For the wild boar liquorice
    2 wild boar fillets, about 300g/10½oz each


    ½ orange, zest and juice only


    ½ bergamot, zest only


    1g liquorice powder


    2g black fennel seeds


    10g rosemary leaves


    10g sage leaves


    40g/1½oz banana shallots


    2 cloves


    6 juniper berries


    1 bay leaf


    1g smoked paprika


    1 red chilli, finely chopped


    ½ tsp salt


    250ml/9fl oz olive oil

    For the turnip tops

    300g/10½oz turnip tops, washed


    salt


    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 Wed Aug 23, 2017 5:58 am