Recipe for Anything But Boaring 
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Yield:
1 servings
Ingredients:
Amount Ingredient
SAUTEED CALVA NERO ----------------
30 gm Butter
15 ml Olive oil
1 x Clove garlic, chopped
1 pch Nutmeg
1 x Calva nero, shredded
----------------- PAN FRIED BOAR ----------------
15 ml Black treacle
1 x 15 millilite grain mustard
Half a Lemon, Juice of
15 ml Thyme, chopped
2 x Wild boar haunch steaks
150 ml Double cream
10 ml Lemon juice
----------------- RED WINE SAUCE ----------------
1/4 x Red onion, chopped
Meat trimmings
45 ml Balsamic vinegar
100 ml Red wine
----------------- POTATO GRATIN ----------------
250 gm Anya potatoes
30 gm Butter
15 ml Olive oil
2 x Cloves garlic, chopped
1/2 x Red onion, chopped
30 ml Milk
150 ml Double cream
----------------- VEGETABLE RISOTTO ----------------
15 ml Olive oil
1/4 x Red Onio, finely diced
75 gm Fine beans, finely diced
75 gm Baby leeks, finely diced
75 gm Baby carrots, finely diced
1 x Handful coriander, chopped
----------------- PESTO ----------------
1 lrg Hand parsley
1 x Clove garlic
Instructions:
Instructions: SAUTEED CALVA NERO:
Melt the butter and olive oil in a large pan or wok. Add the garlic and nutmeg. Stir-fry the shredded calva nero in the pan until tender.

Serve with the boar topped with creme fraiche and red wine sauce.

PAN FRIED BOAR:
1 Combine the treacle, mustard, juice of 1/2 lemon and thyme in a bowl. Trim the steaks, add to the bowl, coat evenly and marinade for five minutes.

2 Pan fry in a little oil until cooked through. Combine the cream and lemon juice for the creme fraiche and serve with the steak.

RED WINE SAUCE:
Boil and then simmer all the ingredients in a pan for 8-10 minutes.

Sieve, season and serve.

POTATO GRATIN:
Preheat oven to 220c/Gas Mark 7.

Thinly slice the potatoes on a mandolin. Melt the butter and olive oil in a large pan and cook the garlic, onion and potatoes for 4-5 minutes.

Add the milk and cream, bring to the boil, turn into a gratin dish and oven bake for 10-15 minutes.

VEGETABLE RISOTTO:
1 Heat the oil in a shallow pan, add the vegetables and cook for 6-8 minutes. Stir in the coriander before serving.

PESTO:
Blend all ingredients together in a processor until smooth. Season and serve.

Fruit;

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