WILD BOAR TURNIP CELERY CROUTON IN PAN, FIGS AND BORAGE

Preparation	3h
Difficulty	Medium
Game	Boar
Calories	400 - 500
Activity	M 34' F 47'
People	4
Wine pairing	Serrapetrona DOC

Ingredients

kG 1 wild boar pulp
N 2 celery sticks
N 2 carrots
N 1 onion
N 2 lemons
N 10 figs
N 1 celeriac
Salt and pepper to taste
Game stock to taste
Juniper and cloves to taste
Sage and rosemary to taste
White wine to taste
Red wine to taste
Borage, leaves and flowers to taste

Kcal 380*

*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

Scrape and clean the celeriac from the outside, make slices of 1 cm and form wedges. Place in the oven at 180° (356 °F) for 10′.
Wrap celery, carrot and onion with bacon in large pieces, put the vegetables in a pan with extra virgin olive oil and brown for a few minutes. When the vegetables start to sweat, blend with the red wine, evaporate and add a little water. Simmer, add little salt, bring to a reduction and pass to the chinoise.
Make a mirepoix of celery, carrot and onion. Cut the meat into small pieces, put the meat in the pan and try to get the liquids out.
Put the extra virgin olive oil in a clean pot, add the smells and spices, blend with white wine, evaporate, add game stock and cook.
Flavour the meat well, add the figs almost at the end of cooking, and continue cooking.
Heat the celeriac croutons, put the wild boar, a grated lemon peel, borage leaves and a slice of fig on top.

WILD BOAR TURNIP CELERY CROUTON IN PAN, FIGS AND BORAGE

Ingredients

Preparation

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