Wild Boar Recipe with Pumpkin Purée
by Igles Corelli
4
60 minutes
Ingredients

Wild boar

  • 2 wild boar loins, weighing approximately 250g each
  • 2 tbsp of acacia honey, or thyme honey if available
  • 1/2 garlic clove
  • 1 tbsp of extra virgin olive oil

Pumpkin purée

  • 1 pumpkin, about 800g, halved and deseeded
  • 80g of Parmesan, grated
  • 50g of butter
  • olive oil
  • coarse sea salt
  • salt

Blueberry sauce

  • 150g of blueberries, preferably wild
  • 1 tbsp of white onion, chopped
  • 10g of butter
  • 1 tbsp of brown sugar
  • 1 tbsp of white wine vinegar

To serve

  • flaky sea salt
  • edible flowers
Method
1
Preheat the oven to 160°C/gas mark 3
2
Drizzle the pumpkin halves with olive oil and place on a baking tray skin side down. Sprinkle with a generous amount of coarse sea salt and bake for 40 minutes, or until the skin easily comes away from the flesh
  • 1 pumpkin, about 800g, halved and deseeded
  • olive oil
  • coarse sea salt
3
For the wild boar, add the oil and garlic to an ovenproof frying pan and place over a high heat. When the garlic begins to brown, remove it from the pan to leave garlic-infused oil
  • 1 tbsp of extra virgin olive oil
  • 1/2 garlic clove
4
Add the wild boar loins and cook for 2 minutes on each side. Remove from the heat and transfer the loins to a grill rack placed over a deep tray to rest, catching the juices from the meat in the tray
  • 2 wild boar loins, weighing approximately 250g each
5
After the pumpkin has finished cooking, set aside and increase the oven temperature to 200°C/gas mark 6
6
Return the loins to the frying pan and brush the all over with the honey. Place in the oven to cook for 7 minutes, until the meat is caramelised on the outside but still pink in the middle
  • 2 tbsp of acacia honey, or thyme honey if available
7
Meanwhile, make the blueberry sauce by adding the butter and onion to a pan over a medium heat. Sauté for a few minutes to soften, then add the sugar and white wine vinegar and cook for another minute. Add half of the blueberries and cook for another 2 minutes, then set aside and keep warm until serving
  • 1 tbsp of white onion, chopped
  • 10g of butter
  • 1 tbsp of brown sugar
  • 75g of blueberries, preferably wild
  • 1 tbsp of white wine vinegar
8
Remove the wild boar from the oven and transfer the loins to the grill rack to rest again for 2 minutes. Meanwhile, place the frying pan back on a medium heat and deglaze with the meat juices caught in the tray
9
Pour all the meat juices and residue into the pan with the blueberry sauce, mix well and transfer to a blender. Blitz together then pass through a fine sieve to ensure it is completely smooth. Season to taste and keep warm
10
Skin the cooked pumpkin and add the flesh to a blender with the butter and Parmesan. Blitz until it forms a smooth purée, then season with salt and set aside ready to serve
  • 80g of Parmesan, grated
  • 50g of butter
  • salt
11
To serve, spoon a generous portion of pumpkin purée into the centre of each plate followed by a couple of spoonfuls of the blueberry sauce. Slice the wild boar into even pieces and divide these between plates, scattering over the remaining blueberries, a little flaky sea salt and edible flowers to garnish
  • 75g of blueberries, preferably wild
  • flaky sea salt, to serve
  • edible flowers, to garnish