icon-location Denver, CO

Wild Boar Leg with Prune Plum Relish

Pork

Yields: 6 servings

INGREDIENTS

6-8 lb boar leg (hind leg)
1 T olive oil
1 T cracked black pepper
2 T balsamic vinegar
2 T garlic, chopped
1 sprig rosemary, chopped
1 T garlic mustard
1/2 T course sea salt

INGREDIENTS: RELISH

1 lb prune plums, fresh pitted and diced
1/2 red onion, chopped
1 red pepper, diced
1 T raspberry vinegar
1/2 T balsamic vinegar
1 T olive oil
1 T brown sugar
1 sprig flat leaf parsley

4900 E. Colfax Ave. at Eudora St., Denver, CO, 80220
303-355-4488