Side Pannel
Roast Wild Boar with Fig Date and Walnut Stuffi
Roast Wild Boar with Fig Date and Walnut Stuffi
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- Stephen Ceideburg
Directions
STUFFING
2 c Fresh black figs
1 c Fresh date
1 c Coarsely chopped, lightly
-roasted walnuts
MEAT
10 lb Boar hind
1 tb Olive oil
Crushed thyme to taste
Salt to taste
SAUCE
2 c Port wine
1 c Zinfandel
1/2 c Sugar
1 c Chopped fresh or dried figs
1 tb Chopped shallots
2 c Demi-glace (reduced stock)
1 tb Unsalted butter
Salt to taste
Combine stuffing ingredients in a food processor and chop coarsely. Set
aside.
Remove the bone from the boar hind and meticulously clean tendons and fat
from inside the leg. Stuff with half the stuffing mixture and neatly reform
the leg to its original shape. Using butcher's twine, truss the boar. Rub
the surface of roast with a bit of olive oil; season with thyme and salt.
Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven
approx- imately I hour, or until the internal temperature reaches 140
degree F.
Remove roast from oven and let rest 20 minutes before carving.
Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed
saucepan. Cook over high heat until the mixture reaches the consistency of
a conserve. Puree in a blender, and strain through a fine sieve. Set aside.
Combine shallots and a splash of port in a heavy-bottomed saucepan and cook
until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced
by half. Season with salt and whisk in butter.
Carve roast and garnish each serving with a portion of the remaining
stuffing, a bit of sauce and, if desired, fresh black figs.
PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g
saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber.
From Rosemary Campiformio, St. Orres, Gualala
2 c Fresh black figs
1 c Fresh date
1 c Coarsely chopped, lightly
-roasted walnuts
MEAT
10 lb Boar hind
1 tb Olive oil
Crushed thyme to taste
Salt to taste
SAUCE
2 c Port wine
1 c Zinfandel
1/2 c Sugar
1 c Chopped fresh or dried figs
1 tb Chopped shallots
2 c Demi-glace (reduced stock)
1 tb Unsalted butter
Salt to taste
Combine stuffing ingredients in a food processor and chop coarsely. Set
aside.
Remove the bone from the boar hind and meticulously clean tendons and fat
from inside the leg. Stuff with half the stuffing mixture and neatly reform
the leg to its original shape. Using butcher's twine, truss the boar. Rub
the surface of roast with a bit of olive oil; season with thyme and salt.
Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven
approx- imately I hour, or until the internal temperature reaches 140
degree F.
Remove roast from oven and let rest 20 minutes before carving.
Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed
saucepan. Cook over high heat until the mixture reaches the consistency of
a conserve. Puree in a blender, and strain through a fine sieve. Set aside.
Combine shallots and a splash of port in a heavy-bottomed saucepan and cook
until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced
by half. Season with salt and whisk in butter.
Carve roast and garnish each serving with a portion of the remaining
stuffing, a bit of sauce and, if desired, fresh black figs.
PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g
saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber.
From Rosemary Campiformio, St. Orres, Gualala
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