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| Wild Boar Leg with Prune Plum Relish |
| Yields: 6 servings |
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| 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
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| 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 |
| METHOD |
• Rub all ingredients on boar leg.
• Place on a roasting tray and roast in oven, turning occasionally, for
30 minutes at 400 degrees.
• Remove from oven and let stand covered in warm area for 15
minutes before slicing and serving with relish.
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| METHOD: RELISH |
• Season with cayenne, salt, fresh ground pepper to taste.
• Mix all together and let stand for 4 - 6 hours.
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| NOTE |
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• This relish tastes better the next day after refrigerating overnight. |
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