Wild Boar with prunes and armagnac

Thomas Drinkall

Thomas Drinkall

3rd August 2012
Thomas Drinkall

Wild Boar with prunes and armagnac

Method Marinate the boar for 1-2 hours turning frequently to get well coated.
Remove boar from mari...


  • 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


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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