Roast Wild Boar with Fig Date and Walnut Stuffi
| Yield: | 10 Servings |
| Categories: | Game, Meats |
| Stephen Ceideburg | ||
| STUFFING | ||
| 2 | c | Fresh black figs |
| 1 | c | Fresh date |
| 1 | c | Coarsely chopped, lightly roasted walnuts |
| MEAT | ||
| 10 | lb | Boar hind |
| 1 | tb | Olive oil |
| Crushed thyme to taste | ||
| Salt to taste | ||
| SAUCE | ||
| 2 | c | Port wine |
| 1 | c | Zinfandel |
| 1/2 | c | Sugar |
| 1 | c | Chopped fresh or dried figs |
| 1 | tb | Chopped shallots |
| 2 | c | Demi-glace (reduced stock) |
| 1 | tb | Unsalted butter |
| Salt to taste |
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