Roast wild boar with fig~ date & walnut stu
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Roast wild boar with fig~ date & walnut stu
  Roast    Fig    Game    Pork    Walnuts  
Last updated 6/12/2012 1:20:37 AM. Recipe ID 52453. Report a problem with this recipe.
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      Title: Roast wild boar with fig~ date & walnut stu
 Categories: Game, Pork, Ceideburg
      Yield: 10 Servings
 
           Stephen Ceideburg

MMMMM--------------------------STUFFING-------------------------------
      2 c  Fresh black figs
      1 c  Fresh date
      1 c  Coarsely chopped, lightly
           -roasted walnuts

MMMMM----------------------------MEAT---------------------------------
     10 lb Boar hind
      1 tb Olive oil
           Crushed thyme to taste
           Salt to taste

MMMMM---------------------------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
  
  Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 52453 (Apr 03, 2005)

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