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Braised Wild Boar Chops  HT  MC  30mins plus chilling


Serves   4      Hot   Game  Pork  Nuts  Main Course Gluten Wheat Free   Eggless



   50g/2oz Butter

   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

   240ml/8fl.oz. Water

   Freshly Chopped Coriander to garnish




1. 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.


2. Place the garlic, cardamoms, peppercorns, salt, fennel seeds, mace and cloves in a paste.


3. Place the boar chops in large shallow dish. Spread paste over both sides of the meat, cover and chill for 30 minutes.


4. Add the remaining  butter to the frying pan and  heat for 1 minute over a medium heat.


5. Add the remaining water, cover and cook until boar is tender, about 10 minutes; do not turn chops over. The sauce should be very thick. If not, uncover and cook until thickened.


6. To serve - transfer chops to warmed  platter and sprinkle  the almonds and coriander over the top. Serve hot.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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