Braised Wild Boar Chops HT MC 30mins plus chilling

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Braised Wild Boar Chopsï¿½ HTï¿½ MCï¿½ 30mins plus chilling

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Servesï¿½ï¿½ 4ï¿½ï¿½ï¿½ï¿½ï¿½ Hotï¿½ï¿½ Gameï¿½ï¿½Porkï¿½ Nutsï¿½ Main Course Gluten Wheat Freeï¿½ï¿½ Eggless

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Ingredients:

ï¿½ï¿½ 50g/2oz Butter

ï¿½ï¿½ 75g/3oz Flaked Almonds

ï¿½ï¿½ 6 Garlic Cloves

ï¿½ï¿½ 12 Whole Cardamoms, husked

ï¿½ï¿½ 5cm/2 inch piece Root Ginger, chopped

ï¿½ï¿½ 1 tbsp Whole Black Peppercorns

ï¿½ï¿½ Salt

ï¿½ï¿½ 1 teasp Fennel Seeds

ï¿½ï¿½ 1/2 teasp Freshly Ground Mace

ï¿½ï¿½ 1/2 teasp Freshly Ground Cloves

ï¿½ï¿½ 4 x 200g/7oz Wild Boar Chops

ï¿½ï¿½ 240ml/8fl.oz. Water

ï¿½ï¿½ Freshly Chopped Coriander to garnish

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Instructions

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1. Heat half the butter in large frying pan over medium heat. Add the almonds and sautï¿½, stirring, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Set aside.

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

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

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4. Add the remainingï¿½ butter to the frying pan andï¿½ heat for 1 minute over a medium heat.

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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.

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6. To serve - transfer chops to warmedï¿½ platter and sprinkleï¿½ the almonds and coriander over the top. Serve hot.

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More Poultry & Game Recipesï¿½ | ï¿½General Poultry & Game Prep & Cooking Timesï¿½ï¿½

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Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

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Key techniques

Chop to ï¿½ To cut into pieces of approximately the same size.
Brownï¿½ to ï¿½-ï¿½ To fry in very shallowï¿½ fatï¿½ over a high heat in order to colour the food and seal in the juices.

Sautï¿½ï¿½ - 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.

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Tips, Options and Substitutions

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Main equipment

	Chopping Knife
	Chopping Board
	Saucepan
	Wooden or Plastic Spoon

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Freezing/Make ahead

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More Poultry & Game Recipesï¿½

General Poultry & Game Prep & Cooking Timesï¿½ï¿½

Game Seasons UK

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