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Looking for help/ideas

During the time I have been laid up with back problems, alot of friends have helped out with jobs though out the year, so I have decided to hold a game evening, (not that sort of game Bazzer).

I thought I would start with Chanterelle and  Wood Hedgehog done in butter, with crushed black pepper and garlic on toast.

Following by smoked Eider duck breast with homemade creamed horseradish sauce.

Followed by roast Woodcock with a light red wine sauce.

Now comes my problem......... I would also like to have a course with a leg of wild boar, as it is the last course I would like it to be a fairly light course, so no heavy sauces.

So my question is, what would you put together with a leg of wild boar.?

To top the whole lot off there is homemade ice cream with either pears in sherry, plums in maderia, strawberries in rom or all three for the gannets .

I have done this before now. The sauce is not too heavy and was enjoyed by all. As we cooked it in France we had diced, fried potatoes with green beans. Hope it helps

Marinated Leg of Wild Boar
This recipe is ideal for special occasions and although it sounds complex it really is a ‘chuck it all in’
Preparing the Marinade:
Add the following ingredients to a pan and bring gently to the boil and simmer for 15 minutes. Then
remove from the hob and leave to cool.
· 2 onions finely chopped
· 2 carrots finely chopped
· 1 Clove of Garlic chopped
· Fresh Parsley – 1 sprig chopped
· Fresh Thyme - 1 sprig chopped
· 1 Bay leaf
· 2 cloves
· 2 litres of red Wine (yes that’s two)
· 175ml Red Wine Vinegar
· 3 Tablespoon Olive Oil
· Salt and Pepper
Place the Wild Boar in a large dish and pour over the cooled marinade. Cover and leave in a cool
place for 24 hours.
In addition to the marinade you will also need
· 2.5 kilo Wild Boar leg
· 150 grams Pancetta
· grams butter
· Salt and Pepper
Cooking the dish
Pre heat your oven to 200 or Gas mark 6.
Drain the meat, keep the marinade. Now pat the joint dry. Strain the marinade into a bowl. Place the
meat in a roasting tin and seal all sides.
Once sealed, cover the joint with Pancetta and pour in enough of the strained marinade to cover half
the meat. Place in the oven and roast for 1¾ hours. Turing occasionally. After the first hour cover with
foil. When cooked rest for 15 minutes.
Preparing the sauce.
Add the remaining marinade to the roasting pan and heat to reduce by half. Season with Salt and
Pepper, remove from heat and stir in the butter.

Sorry, no experience with boar but kat's recipe sounds delish  
Big Phil

Kat wins.

I was going to suggest
mini roast potatoes
a light fennel sauce
red currant jelly
and asparagus glazed in butter

but this now feels inadequate to Kat sumptious suggestion

Thanks phil, boar was easily available where we lived and our friends had plenty of recipes. this one kept cropping up   so of cause we just had to eat it  

Thanks for your recipe, kat sounds top notch. Will try it next time we have a leg of wild boar.

As the leg of wild boar will be the last course, I have gone for what I think is a fairly dish, Wild boar with poached pears and cranberries.

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