- 1½lb boned loin of wild boar (marinated for1-2 hours)
- For the marinade
- Juice and zest of one orange
- 3tbs olive oil
- 1tbs brandy
- 1 crushed clove garlic
- 2 bay leaves
- 2tbs rosemary
- Salt and pepper
- For the prune and Armagnac sauce
- ¾pt demi-glace
- 3tbs prune juice
- 2tbs brandy
- 16 prunes (no-soak variety)
- Knob of butter
Wild Boar with prunes and armagnac
Thomas Drinkall
3rd August 2012
Wild Boar with prunes and armagnac
Method Marinate the boar for 1-2 hours turning frequently to get well coated.
Remove boar from mari...
Ingredients
Method
Method
Marinate the boar for 1-2 hours turning frequently to get well coated.
Remove boar from marinade and roast in a preheated oven at 400°F/200°C/gas mark 6 for 1-1½ hours. Allow to rest before slicing.
To make the sauce put demi-glace into a saucepan and reduce by half. Add brandy and prune juice. It may need reducing further at this stage - it should be thick enough to coat the back of a spoon. Add the prunes and the butter just before serving.
Serve boar with braised red cabbage duchesse potatoes and sauce.
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