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Article: FIRST CATCH YOUR WILD BOAR: RECIPES FROM THE CHASSE DE LA LOIRE Guess who's coming to dinner? It's The Independent's food writer, MARK HIX of The Ivy and Le Caprice restaurants - and this time he's brought his shotgun
- Article from:
- The Independent (London, England)
- Article date:
- March 22, 2003
- Author:
CopyrightCopyright 2003 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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We rarely see good wild boar in this country; it is normally cross
bred and ends up tasting like pork. Wild boar has a delicious,
slightly gamey pork flavour but without the high fat content of pork.
The cuts are basically the same, although the prime-sized eating
animal (bete rousse) normally weighs in at 35-40kg. The marcassins
can be eaten like a suckling pig. Legs and shoulders need marinating
and slow cooking, while the saddle/loin and fillets can be cooked in
a frying pan, pink to keep them moist. Most of the rest of the animal
gets used for sausages and salami.
Niels' recipe for pot-roast boar:
serves 4-6
1 leg of wild boar weighing 2-3kg
Half a bottle of red wine
2 medium ...