Wild Boar Recipe With Lentil and Bacon Sauce
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Additional Time
40 mins
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Total Time
2 hrs 40 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Wild Boar Recipe With Lentil and Bacon Sauce
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
The wild boar:
- 1 wild boar leg
- 1 tablespoon juniper berries
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 onion
- 4 carrot
- 3 parsnip
- 2 thyme sprigs, fresh
- 1 bay leaf
- 2 tablespoons sherry
- 1 tablespoon honey
- 1 l game stock
Lentil and bacon sauce:
- 100 g smoked streaky bacon
- 3 shallot
- 1 clove garlic
- 40 ml balsamic vinegar
- 90 g red lentils
- 1/4 l vegetable stock
- 1/4 l cream
- 20 g butter
- black pepper
- parsley
Parsnips:
- 4 parsnip
- 2 tablespoons extra virgin olive oil
- 10 ml white wine vinegar
- 60 ml beef stock
- 50 g parsley
- black pepper
Palfy brioche-dumplings:
- 250 grams brioche old and dry
- 150 ml milk
- 100 ml cream
- 1/2 onion
- 40 g butter
- 4 egg
- 15 g Whipped Cream
- nutmeg
- black pepper
Instructions
Wild Boar:
- Rub the meat with salt, pepper and chopped juniper berries.
- Heat the oil in a frying pan, and briskly brown the meat in both sides.
- Roast for 30 minutes in a hot oven at 220° C/ 428 ℉.
- Wash and peel the onions, carrots and parsnips, chop into large pieces, and arrange around the meat.
- Pour in a little game stock, add the bay leaf, and reduce the oven temperature to 180° C/ 356 ℉.
- Roast for about 1 hour until cooked, basting often with the meat becoming dry.
- Remove the meat from the oven, and allow to rest for 10 minutes in a warm place.
- Meanwhile, raise the oven temperature 250° C/ 482 ℉ .
- Skim the fat off the meat juices in the roasting tray, add a little water, and then boil vigorously.
- Pour the resulting stock through a fine sieve before adding sherry to taste.
- Brush the piece of meat with honey, put it back in the roasting tray, and return to the oven for a few minutes to glaze.
- Finally, sprinkle with freshly ground pepper.
Lentil and Bacon Sauce:
- Dice the bacon, shallots and garlic.
- Fry the bacon for a few moments before adding the shallots and garlic, and then sauté very gently until the shallots are transparent.
- Add the balsamic vinegar, and continue cooking to reduce the liquid.
- Pour in the vegetable stock and cream, and season with salt and pepper.
- Bring to the boil again, and reduce somewhat before stirring in the butter with a whisk.
- Soak the lentils until softened, and drain well.
- Gently stir the lentils and parsley into the sauce just before serving.
Parsnips:
- Peel the parsnips, and chop into medium-sized strips.
- Heat the olive oil, and sauté the parsnips for a while before pouring in the white-wine vinegar and then seasoning with salt and pepper.
- Add the beef stock, bring to the boil, and simmer gently. Stir in the chopped parsley just before serving.
Palfy Brioche-Dumplings:
- Break the brioche into small pieces, add the milk and cream, and mix well.
- Sweat the finely chopped onion in butter until transparent.
- Beat the eggs lightly in a bowl, and then fold these, along with the whipped cream, into the brioche mixture.
- Season to taste with salt, pepper and nutmeg.
- Mix thoroughly, and leave to rest for 30 minutes.
- Now shape the mixture into small dumplings, and cook these for 12 minutes over a low heat in boiling water.
To Serve:
- Put a portion of the roast meat on each plate, along with one dumpling and some of the parsnip.
- Arrange some of the lentil and bacon sauce next to the meat.
Notes
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