Stuffed Wild Boar Tenderloin

Ingredients - Serves 4

1lb-½kg Wild Boar Tenderloin
2 Rashers Streaky Bacon
2 roughly chopped Red Onion
2 sprigs Rosemary
3 tbsp Olive Oil

Gravy - 2 Glasses White Wine
150ml Chicken Stock

Stuffing
1oz Butter
2 Shallots finely chopped
½tbsp finely chopped Sage Leaves
4oz Baby Spinach leaves shredded

1oz Sliced Ham
2oz Fresh Breadcrumbs
1 Beaten Egg
½tsp grated Nutmeg

Method

Slice open the tenderloin lengthways, two-thirds of the way through. Open up the slit and pound the meat gently with a rolling pin to flatten and widen it to be stuffed.

To make the stuffing, melt the butter and fry the shallots with the sage for about 10 minutes. Add the spinach, cook it till it wilts then add the rest of the stuffing ingredients.

Spread the stuffing along the centre of the meat, patting it down firmly. Roll up the pork and tie it with kitchen string at approximately 4cm intervals.

Lay the meat in a roasting tin, cover it with the bacon rashers and surround it with the red onions and rosemary. Finally drizzle it with olive oil.

Roast it at 180C in a preheated oven for 35-40 minutes, basting occasionally. Once cooked, place the tenderloin on a warm plate and cover with foil to rest for about 5 minutes.

Discard the onions and rosemary from the tray and de-glaze the pan over a medium heat with the wine. Add the stock and boil rapidly until the mixture is reduced by half, then strain. Cut the string off the boar and slice the meat on the diagonal and serve with the gravy.

BAKED WILD BOAR STEAKS

Ingredients - (Four Servings)

4 Thickly Sliced Loin Steaks
Breadcrumbs
Grated Orange Rind
Butter
Wine
Pinch of Brown Sugar
Egg White
Salt, pepper and nutmeg




Method:

Mix together the breadcrumbs, sugar, orange rind, nutmeg, salt and pepper with the whisked Egg White and enough Wine to make a thick paste.

Place a small knob of butter onto each steak, and then wrap each steak in paste.

Bake them in a medium hot oven for 15 - 20 minutes.

CUTLETS OF WILD BOAR WITH FRESH HERBS

CUTLETS OF WILD BOAR WITH FRESH HERBS

Ingredients - Serves 4:

4 Wild Boar Cutlets or Steaks
Wine Vinegar
Single Cream or Yoghurt
Olive Oil
Lovage, Mint, Chives and Parsley

Method:

Pack steaks or cutlets into a dish and sprinkle with wine vinegar and olive oil so that they are barely covered.

Add some lovage leaves, a sprig of mint, some chopped chives and parsley.

Leave to marinade for at least an hour, turning occasionally.

Drain the meat and reserve the marinade.

Melting some butter in a large pan, sear the cutlets or steaks on both sides before reducing the heat and cooking them through. When they are cooked remove them to a warm dish.

Pour the marinade into the pan, with all the herbs, and gently cook for a minute to absorb all the pan juices.

At the last minute, check seasoning and stir in the yoghourt or cream. Serve the cutlets out and pour the sauce over, perhaps garnishing with a sprinkling of fresh herbs.

GIN OR BRANDY FLAMED WILD BOAR STEAKS

Ingredients - Serves 4

4 Wild Boar Steaks
75ml Gin or Brandy
Slices of Orange
Rowan or Redcurrant Jelly
Juniper Berries
Salt and Freshly Ground Black Pepper to taste
2 Tablespoons Olive Oil

Method

Take the steaks and beat until thin. Sprinkle with a few crushed juniper berries and salt and pepper. Fry quickly in hot oil and lay in a dish. Brush thinly with chosen jelly and garnish with paper thin slices of orange. Add a little water to the frying pan and mix in the pan juices. Gently warm the gin or brandy in a large ladle or small pan and ignite, pouring over pan juices and stirring gently. Tip the whole lot whilst still flaming, over the steaks. Try not to let the alcohol evaporate before it has had a chance to burn.

Serve with garlic mash and green vegetables

Italian Style Wild Boar Steaks

Ingredients - Serves 4

4 Wild Boar Loin Steaks
1tsp Grated Lemon Rind
1 tbsp Olive Oil
¼ tsp crushed chillies
1 Onion
¼ pint chicken stock
2 Cloves Garlic
400g tin Chopped Tomatoes
1 tbsp Chopped Fresh Rosemary
Salt and Black Pepper to taste

Method

Heat the oil in a large frying pan , arrange the chops in a single layer and cook for 2 minutes on each side until browned then transfer them onto a plate.

Peel and finely chop the onion. Add to the pan and cook, stirring frequently for 5 minute. Peel and crush the garlic and add to the pan along with the chopped rosemary, grated lemon rind and crushed chillies. Cook, stirring occasionally for 1 minute.

Reduce the pan heat to low and return the chops to the pan. Add the stock and tomatoes. Simmer for 10-15 minutes or until the chops are no longer pink in the middle and the sauce is slightly thickened. Remove from the heat, season with salt and black pepper and serve.

Serving suggestion - Serve the chops with hunks of fresh crusty bread or some chunks of potato roasted with garlic and rosemary.