Serving Size : 10 Preparation Time :0:00
Categories : Game Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Combine stuffing ingredients in a food processor and
chop coarsely. Set aside.
Remove the bone from the boar hind and meticulously
clean tendons and fat from inside the leg. Stuff with
half the stuffing mixture and neatly reform the leg to
its original shape. Using butcher's twine, truss the
boar. Rub the surface of roast with a bit of olive
oil; season with thyme and salt. Place on a rack in a
shallow roasting pan. Roast in a 350 degree F. oven
approx- imately I hour, or until the internal
temperature reaches 140 degree F.
Remove roast from oven and let rest 20 minutes before
carving.
Sauce: Combine port, Zinfandel, sugar and figs in a
heavy bottomed saucepan. Cook over high heat until the
mixture reaches the consistency of a conserve. Puree
in a blender, and strain through a fine sieve. Set
aside.
Combine shallots and a splash of port in a
heavy-bottomed saucepan and cook until almost dry. Add
the fig-port syrup and demi-glace. Cook until reduced
by half. Season with salt and whisk in butter.
Carve roast and garnish each serving with a portion of
the remaining stuffing, a bit of sauce and, if
desired, fresh black figs.
PER SERVING: 505 calories, 52 g protein, 34 g
carbohydrate, 16 g fat (4 g saturated), 173 mg
cholesterol, 127 mg sodium, 4 g fiber.
From Rosemary Campiformio, St. Orres, Gualala
Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
