Recipes

salad of wild pig and jerusalem artichokes

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Salad of smoked wild boar and Jerusalem artichokes
a recipe from a French chef Claude who worked in LCF as free lance chef
Ingredients:
250g smoked wild boar or a lambs Ham or smoked duck breast
Dressing / marinade
1 dl red wine vinegar
2 bay leaves
1 piece of cinnamon
3 pimentos
a little balsamic vinegar
black pepper
100g yellow raisins
rind of 2 lemons
chestnut honey
roasted pine nuts
chopped parsley leaves
400g Jerusalem artichokes
4 tbsp extra virgin olive oil
salt and pepper
Method:
Slice the wild boar in thin slices and then strips
Cook the red wine vinegar with the bay leaf, the cinnamon, pimentos and black pepper for a few minutes, add the lemon rind and the sultanas. Simmer for a few minutes then add chestnut honey to taste. Leave to cool
Pour the marinade over the wild boar and leave for several hours or up to 3 days. Remove from the fridge an hour before serving. Add roasted pine nuts and the chopped parsley
Peel the Jerusalem artichokes, cut into very thin slices and sauté very quickly in a little olive oil, season with black pepper and salt
Serve with the wild boar

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