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Name: Roast Wild Boar with Fig Date and Walnut Stuffi
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 1 c Chopped fresh or dried figs; Crushed thyme to taste; 2 c Port wine; Salt to taste; 1 tb olive oil; 1 c Zinfandel; 2 c Demi-glace (reduced stock); 1 tb Unsalted butter; 2 c Fresh black figs; 1 c Fresh date; 1/2 c Sugar; 1 tb Chopped shallots; Salt to taste; 10 lb Boar hind; Stephen Ceideburg; 1 c Coarsely chopped, lightly

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INGREDIENTS

1 c Chopped fresh or dried figs
Crushed thyme to taste
2 c Port wine
MEAT
Salt to taste
1 tb olive oil
1 c Zinfandel
STUFFING
2 c Demi-glace (reduced stock)
1 tb Unsalted butter
2 c Fresh black figs
1 c Fresh date
1/2 c Sugar
1 tb Chopped shallots
Salt to taste
10 lb Boar hind
Stephen Ceideburg
SAUCE
1 c Coarsely chopped, lightly

Servings

INSTRUCTIONS

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 butchers 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. Posted by Stephen Ceideburg

NOTES

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Roast Wild Boar with Fig Date and Walnut Stuffi

1 c Chopped fresh or dried figs
 Crushed thyme to taste
2 c Port wine
 MEAT
 Salt to taste
1 tb olive oil
1 c Zinfandel
 STUFFING
2 c Demi-glace (reduced stock)
1 tb Unsalted butter
2 c Fresh black figs
1 c Fresh date
1/2 c Sugar
1 tb Chopped shallots
 Salt to taste
10 lb Boar hind
 Stephen Ceideburg
 SAUCE
1 c Coarsely chopped, lightly

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 butchers 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.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (627g)
Recipe Makes: 10 Servings

Calories: 258
Calories from Fat: 65 (25%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.3g
Cholesterol 18.3mg		6 %
Sodium 50.3mg		2 %
Potassium 91.4mg		2 %
Total Carbohydrate 32.6g		10 %
	Dietary Fiber 0g	0 %
	Sugars, other 32.6g
Protein 0.2g		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.

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Calories per serving: 258

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