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.
- 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
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.