Wild boar with swede, cabbage & caraway

Wild boar with swede, cabbage & caraway

By
From
Gather
Serves
2
Photographer
Andrew Montgomery

Lean and full of flavour, boar fillet, like cabbage, cooks in a matter of minutes in a hot pan, which is why it makes sense to fry them both at the same time. Plus, you also get better flavours (particularly when the cabbage takes on a little charring from the pan), and it saves on the washing up. I like how frying the cabbage retains some of its bite. I finish this dish with a lovely caraway and garlic butter, which lifts both the boar and the cabbage in spectacular ways.

Ingredients

Quantity Ingredient
1 small swede, peeled and cut into rough cubes
2 knobs butter
50ml double cream
1/2 small savoy cabbage
1 wild boar, trimmed
1 tablespoon extra-virgin olive oil
1 garlic clove, peeled and thinly sliced
1 teaspoon caraway seeds
salt
freshly ground black pepper

Method

  1. Place a medium pan of salted water on a high heat and bring to the boil. Add the swede and cook for 20–30 minutes or until it’s tender. Remove the pan from the heat and use a slotted spoon to transfer the swede to a blender. Add half the butter and just enough cooking liquid to allow the swede to whiz up to a velvety purée. Spoon the mixture into a clean pan, stir in the cream and season well with salt and pepper to taste. Keep warm.
  2. Cut two thick wedges from the cabbage, each 4–5cm thick at the outside edge, leaving the stem of the cabbage in place. Season the wedges and the boar fillet all over with plenty of salt and pepper. Heat the olive oil in a large, heavy-based frying pan over a medium–high heat. When it’s hot, add the cabbage wedges and the fillet and cook for 4–5 minutes, turning to cook the meat and wedges evenly on all sides, until the cabbage has taken on some colour. When the cabbage is ready, turn off the heat, leaving everything in the pan and allowing the meat to rest where it is for 4–5 minutes.
  3. While the meat is resting, melt the remaining butter in a small pan over a medium heat. When it’s bubbling add the garlic and caraway seeds and cook gently for 1–2 minutes, until the garlic is just starting to toast around its edges.
  4. Divide the swede purée equally between two plates. Cut the boar fillet into thick slices and arrange a few slices on top of each plate of purée, finish with a wedge of fried cabbage. Spoon over the garlic and caraway butter and serve straight away.
Tags:
River Cottage
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again