Here is how the wild boar ended up. I braised it in wine, garlic, fennel, herbs for several hours. Then shredded it.
I saved the cooking liquor/juices along with the onions from the roasting tray. Crushed them with some chopped tomatoes and added some green peppercorns and some basil to make the sauce.
Thus creating my ragu of wild boar. Very meaty. Very delicious. Finished with flat leaf parsley and Pecorino cheese.
I will update this with a recipe as soon as I get a bit more time. If you want to have a go at making these, then I can tell you that I started with my Salmon Burger mix, which is Salmon, egg whites, chopped shallots, dill, black pepper and lemon zest. I added some smoked salmon trimmings to this.
I then pulsed it all together in a robo-coupe (Food processor). This mix is then wrapped around a coddled egg (Boiled for 2 minutes, rest in the water for 8 minutes).
Finally I rolled them in flour, whisked egg and then breadcrumbs.
To cook, they were deep fried for 4 minutes at 180 degrees. Then into an oven for another 4 minutes. Although these timings are not 100% accurate just a guide.
I hope to have these on the menu at the weekend as part of the Burn's night menu.
What do you think? Comment below...
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