Wild Boar Chops with Poached Pear Slices
Ingredients
- Ingredients
- 400 milliliters Red wine
- 1 Star anise
- 2 Pear
- 500 grams Rack of wild boar 4 bone (ready to cook)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 200 milliliters Game stock
- 2 Tbsps black Red currant jam
- 1 tsp cornstarch
- 1 Tbsp soy sauce
- 2 orange and yellow carrots
- 250 grams Daikon radish
- 4 Figs
- 1 tsp honey
- 1 Tbsp lemon juice
Preparation steps
In a saucepan, bring the wine and star anise to a boil. Peel, halve and core the pears and cut into slices. Remove the wine from the heat, add the sliced pears and let cool.
Preheat the oven to 140°C (approximately 285°F).
Rinse the boar, pat dry and cut between the bones to make 4 chops. Season with salt and pepper. Heat 2 tablespoons oil in a skillet and brown the meat all over. Place the meat on a rack set over a baking sheet, place the meat in the oven and roast until done, about 15 minutes. Discard any oil from the pan and deglaze the drippings with the game stock. Bring to a simmer and stir in the currants. Mix the cornstarch with a little cold water until smooth and stir into the simmering stock. Cook, stirring until lightly thickened, about 1 minute. Season with soy sauce and pepper.
Peel the carrot and radish and with a spiral cutter cut into fine spaghetti-like strands. Blanch the vegetables in a pot of boiling salted water until crisp-tender, 2-3 minutes.
Rinse the figs and cut into wedges. Heat the remaining oil in a skillet and saute the figs briefly. Drizzle with the honey and lemon juice and arrange on plates. Drain the vegetables and arrange like nests on the middle of the plate. Place the chops on top and pour the sauce over. Lift the pears from the wine and serve as a garnish with the chops.
