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Suggest a better descriptionMMMMM-----------------------PAN FRIED BOAR---------------------------- 15 ml Black treacle 1 15 millilite grain mustard Half a Lemon; Juice of 15 ml Thyme; chopped 2 Wild boar haunch steaks 150 ml Double cream 10 ml Lemon juiceMMMMM-----------------------RED WINE SAUCE---------------------------- 1/4 Red onion; chopped Meat trimmings 45 ml Balsamic vinegar 100 ml Red wineMMMMM-----------------------POTATO GRATIN---------------------------- 250 g Anya potatoes 30 g Butter 15 ml Olive oil 2 Cloves garlic; chopped 1/2 Red onion; chopped 30 ml Milk 150 ml Double creamMMMMM---------------------VEGETABLE RISOTTO-------------------------- 15 ml Olive oil 1/4 Red Onio; finely diced 75 g Fine beans; finely diced 75 g Baby leeks; finely diced 75 g Baby carrots; finely diced 1 Handful coriander; choppedMMMMM---------------------------PESTO-------------------------------- 1 lg Hand parsley 1 Clove garlic 60 ml Olive oil 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. Per serving: 1505 Calories (kcal); 147g Total Fat; (88% calories from fat); 7g Protein; 34g Carbohydrate; 136mg Cholesterol; 645mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 29 Fat; 0 Other Carbohydrates Recipe by: Chef - James Martin Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 1 servings | ||
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Calories: 247 | ||
Calories from Fat: 247 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 64.5mg | 20 % | |
Sodium 172.9mg | 6 % | |
Potassium 8.2mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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