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    Wild Boar with Rosehip Syrup.

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    Wild Boar with Rosehip Syrup.

    Post  Admin on Sun Apr 05, 2009 2:08 pm

    Serves 4

    21/21b (1.5kg) haunch of wild boar
    1 bay leaf
    7oz (200g) carrots, cut into sticks
    7½ fl. oz (200ml) red wine
    4oz (100g) parsnips, cut into sticks
    5 oz (150g) fresh grated horseradish
    2 large onions, chopped
    4 tablespoons rosehip syrup
    15 peppercorns
    5 juniper berries
    1 head garlic, each clove peeled, but whole

    1. Fill a large pan with salted water, place the wild boar in it and simmer gently until half cooked (about 45 minutes). Add the carrots, parsnips, onions, garlic and red wine, together with peppercorns, bay leaf and juniper berries and continue to simmer until tender. Warm the rosehip syrup. Stir the grated horseradish into the warmed rosehip syrup.

    2. Serve the syrup with the boiled haunch, thinly sliced.

      Current date/time is Sun Aug 20, 2017 3:52 am