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Wild boar with swede, cabbage and caraway
Serves 2 Starters and mains
Ingredients
- 1 small swede, peeled and cut into rough cubes
- 2 knobs of butter
- 50ml double cream
- 1⁄2 small savoy cabbage
- 1 wild boar fillet (about 400g)
- 1tbsp extra virgin olive oil
- 1 garlic clove, peeled and sliced
- 1tsp caraway seeds
Method
Place a pan of salted water on a high heat and bring to the boil. Add the swede then cook until tender, about 20-30 minutes. Remove from the heat and use a slotted spoon to transfer the swede to a blender. Add half of the butter and enough cooking liquid to whizz up a purée. Put the mixture in a clean pan, stir in the cream and season with salt and pepper. Set aside.
Cut 2 thick wedges from the cabbage, leaving the stem in place. Season the wedges and boar with salt and pepper. Heat the olive oil in a large frying pan over a medium-high heat. When it’s hot, add the cabbage and boar, cook for 4-5 minutes, turning both so they cook evenly, until the cabbage has taken on some colour. When the cabbage is ready, turn off the heat, leaving it all in the pan to rest for 5 minutes.
While the meat is resting, melt the remaining butter in a pan over a medium heat. Add the garlic and caraway seeds and cook gently for 1-2 minutes, until the garlic just starts to toast around its edges.
Divide the purée between 2 plates, cut the boar into thick slices and arrange on top. Finish with the wedge of fried cabbage. Spoon over the garlic butter and serve immediately.
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