Braised Wild Boar Chops HT
Game Pork Nuts Main Course Gluten Wheat Free
75g/3oz Flaked Almonds
6 Garlic Cloves
12 Whole Cardamoms, husked
5cm/2 inch piece Root Ginger, chopped
1 tbsp Whole Black Peppercorns
1 teasp Fennel Seeds
1/2 teasp Freshly Ground Mace
1/2 teasp Freshly Ground Cloves
4 x 200g/7oz Wild Boar Chops
Freshly Chopped Coriander to garnish
Heat half the butter in large frying pan over medium heat. Add the almonds and sauté,
stirring, until golden brown. Remove with a slotted spoon and drain on kitchen
paper. Set aside.
Place the garlic, cardamoms, peppercorns, salt, fennel seeds, mace and cloves in
Place the boar chops in large shallow dish. Spread paste over both sides of the
meat, cover and chill for 30 minutes.
Add the remaining butter to the
frying pan and heat for 1 minute
over a medium heat.
Add the remaining water, cover and cook until boar is tender,
10 minutes; do not turn chops over. The sauce should be very thick. If not, uncover
and cook until thickened.
To serve - transfer chops to warmed platter
and sprinkle the almonds and coriander
over the top. Serve hot.
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