Serves: 2

Inspired by the classic French combination of pork, prunes and Armagnac, this quick and easy recipe from Wild and Game replaces the pork with wild boar for a more interesting, flavoursome option. It’s quick and easy to whip up on the hob and goes beautifully with mashed potatoes and fresh garden vegetables.


Ingredients

  • 2 Wild and Game wild boar steaks
  • 1 banana (echalion) shallot, finely diced
  • A glug or two of olive oil
  • A knob of butter
  • 2 tbsp brandy
  • 150ml chicken stock
  • 80g pitted prunes, diced
  • 65g cubed pancetta
  • 100ml double cream
  • 1 tsp minced garlic Salt and pepper to taste

Directions

1Remove the steaks half an hour before cooking so they approach room temperature.

2Heat olive oil and butter in a frying or sauté pan and cook the steaks for 2 minutes each side on a high heat, then turn the heat down low and cook, turning occasionally, until the internal temperature of each steak is 160F – about 12-15 minutes. Remove, set aside to rest and keep warm.

3Add a bit more olive oil to the pan and fry the pancetta until it starts to crisp.

4Add the shallot and cook until soft.

5Add the garlic and cook for a minute.

6Add the prunes and stir until everything is combined, then add the brandy and bubble for a minute or two until reduced.

7Add the stock and bubble for 2 minutes.

8Turn the heat down low, stir in the cream and season to taste.

9Serve immediately with the steaks and vegetables of your choice.

Heavenly Spirit MPU

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