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
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
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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