02-03-2004, 11:38 PM
[font "Arial"][size 2] [/size][/font]Seres 4
Ingredients: [ul] [li]2 pounds boneless loin of wild boar with a thin layer of fat left on and tied [li]3 tablespoons butter [li]2 teaspoons finely slivered garlic [li]2 teaspoons finely minced fresh rosemary [li]3 cups milk, or as needed [li]1/2 pound fresh mushrooms, finely diced [li]salt and freshly ground black pepper to taste [li]1/4 cup minced fresh flat leaf parsley [/li][/ul]
Directions: [ol] [li]In a heavy-bottomed pot, melt 2 tablespoons of the butter and brown the loin thoroughly. Add garlic, rosemary, and 3 cups milk. [li]Cover and simmer slowly until boar is very tender, 1-1/2 to 2 hours. As boar cooks, milk will thicken and brown. Check occasionally to make sure milk is not cooking too fast. Add additional milk if necessary. [li]While boar is cooking, sauté mushrooms in remaining 1 tablespoon of butter until lightly golden brown; set aside. [li]When boar is finished cooking, remove strings and set on platter. Cover with aluminum foil to keep warm. [li]Add mushrooms to pot and whisk juices over medium heat until a smooth sauce forms. Add a bit more milk if sauce is too thick. Season with salt and pepper and whisk in parsley. [li]Slice boar in 1/4- inch thick medallions and pour sauce over. [/li][/ol]
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Ingredients: [ul] [li]2 pounds boneless loin of wild boar with a thin layer of fat left on and tied [li]3 tablespoons butter [li]2 teaspoons finely slivered garlic [li]2 teaspoons finely minced fresh rosemary [li]3 cups milk, or as needed [li]1/2 pound fresh mushrooms, finely diced [li]salt and freshly ground black pepper to taste [li]1/4 cup minced fresh flat leaf parsley [/li][/ul]
Directions: [ol] [li]In a heavy-bottomed pot, melt 2 tablespoons of the butter and brown the loin thoroughly. Add garlic, rosemary, and 3 cups milk. [li]Cover and simmer slowly until boar is very tender, 1-1/2 to 2 hours. As boar cooks, milk will thicken and brown. Check occasionally to make sure milk is not cooking too fast. Add additional milk if necessary. [li]While boar is cooking, sauté mushrooms in remaining 1 tablespoon of butter until lightly golden brown; set aside. [li]When boar is finished cooking, remove strings and set on platter. Cover with aluminum foil to keep warm. [li]Add mushrooms to pot and whisk juices over medium heat until a smooth sauce forms. Add a bit more milk if sauce is too thick. Season with salt and pepper and whisk in parsley. [li]Slice boar in 1/4- inch thick medallions and pour sauce over. [/li][/ol]
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