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Braised Wild Boar Chops� HT� MC� 30mins plus chilling

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

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Ingredients:

�� 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

�� Salt

�� 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

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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 saut�, 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 remaining� butter to the frying pan and� 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 warmed� platter and sprinkle� the almonds and coriander over the top. Serve hot.

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More Poultry & Game Recipes� | �General Poultry & Game Prep & Cooking Times��

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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.

Saut�� - 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

Related Recipes and Information

More Poultry & Game Recipes�

General Poultry & Game Prep & Cooking Times��

Game Seasons UK

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