Frenched wild boar rib chop with cranberry chutney and harvest vegetables

Preparation	50'
Difficulty	Medium
Game	Boar
Calories	900
Activity	M 79’ F 108’
People	4
Wine pairing	Buttafuoco dell’Oltrepò Pavese DOC

Ingredients

N 4 bone in rib chops (total weight approx. 1,5 kilos)
G 300 butternut squash
N 1 small shallot
N 2 cloves garlic
G 400 wax turnip (rutabaga)
mL 200 chicken or game stock
N 1 bunch of sage
Salt and pepper to taste
Extra virgin olive oil

Chutney
G 250 fresh cranberries
N 1 small shallot diced
mL 125 orange juice
mL 125 sugar
mL 30 apple cider vinegar
N 1 cinnamon stick
mL 5 salt

Kcal 870*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Peel and cut the butternut squash into large cubes. Do the same for the rutabaga but keep it separate.
In a saucepan, heat a little oil, add the squash, diced shallot, and a pinch of salt. Cook over medium heat for 2-3’, stirring occasionally.
Add the minced garlic and cook for another minute. Pour in the broth, lower the heat, and simmer until the squash is tender. Blend until smooth for a velvety purée.
Heat a large skillet with a bit of oil. Add the rutabaga, a sprig of sage, salt, and pepper, and sauté for 3-4’.
Transfer to a preheated oven at 200°C (400°F) and roast until tender and caramelized.
In a small saucepan, combine all the chutney ingredients: cranberries, diced shallot, orange juice, sugar, apple cider vinegar, cinnamon stick, and salt.
Bring to a boil over high heat, then reduce to a simmer. Stir occasionally and cook until the mixture thickens to a chutney consistency.
Heat a heavy-bottomed skillet over high heat. Season the wild boar ribeye steaks with salt and pepper.
Add oil and a few sage leaves to the pan, then sear the steaks until golden and caramelized on both sides.
Transfer the skillet to the oven with the rutabaga and cook for an additional 5-8’ or to your desired doneness.
Spread the butternut squash purée on the plate. Add the caramelized rutabaga and place the boar ribeye in the center.
Finish with a generous spoonful of cranberry chutney and garnish with fresh sage leaves.

Frenched wild boar rib chop with cranberry chutney and harvest vegetables

Ingredients

Preparation

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