Roast Wild Boar with Mashed Potatoes and Red Wine Poached Pears
Ingredients
- For the boar
- 1 kilogram Leg of Wild Boar triggered (z. B. Nut)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 250 milliliters Game stock
- 250 milliliters light, dry Red wine
- 1 Cinnamon stick
- 2 Pear
- 100 milliliters Pomegranate juice
- Red currant jelly
- For the puree
- 600 grams starchy potatoes
- salt
- 80 milliliters milk
- 80 milliliters Whipped cream (30%)
- 20 grams soft butter
- freshly grated Nutmeg
- Plum butter (for serving)
Preparation steps
For the boar: Preheat the oven to 160°C (approximately 325°F).
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a Dutch oven or ovenproof pan and sear the meat on all sides. Deglaze with some of the stock, place in the oven and simmer 1.5 hours, basting every now and then with the pan juices and adding more stock as needed.
In a saucepan large enough to hold the pears bring the wine and the cinnamon stick to a boil. Peel the pears, halve, remove the core and place in the pan. Cover and simmer for about 5 minutes, then remove from the pan. Remove the cinnamon stick, add the pomegranate juice to the pan and let boil down slightly. Stir in some jelly and season with salt. Return the pears to the pan and keep warm.
For the puree: Scrub and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and press through a potato ricer. In a saucepan, heat the milk, cream and butter and stir in the potatoes with a wooden spoon. Season with salt and nutmeg.
Remove the meat from the oven, cut into slices and arrange on a platter or plates. Pour a little sauce over and place the pear halves filled with plum jam around the meat. Serve with the puree.
