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Roasted Fillet Of Wild Boar with A Mustard Crust

1 6 1/4 lb fillet of wild boar


Crust
1/2 Jar mild grain mustard
1 ts Minced green chilli paste
1 Clove garlic; crushed
1 sm Dessert apple; grated then squeezed dry in a cloth
2 tb Fresh breadcrumbs
2 tb Olive oil
Various vegetables cut into mirepoix; eg carrots, potatoes, onions


Trim the fillet of all chain fat and sinew. Rub with oil and season. Sear on all sides in a pre-heated cast pan or griddle. Heat the rest of the oil in a frying pan and add the breadcrumbs. Cook until the crumbs are all coated and separated. Add the rest of the crust ingredients and blend together.


Spread the crust over the long side of the fillet thickly and evenly, pressing in well. If possible leave to stand in a refrigerator for a few hours to firm up.


Preheat the oven to 240C/gas mark 8. Scatter a mirepoix in the base of a roasting tin to form a trivet of vegetables, and sit the boar on top.


Roast in a hot oven for 20-22 minutes and remove to a warming oven to rest for a further 20 minutes to settle the juices and tenderise the meat. The boar should be very juicy and just slightly pink. Serve on a bed of 2 cabbages, spiced red cabbage and juniper cabbage, with all its accompaniments.


Sprouts in lemon oil with crispy thin bacon and roasted parsnips go well with this. The mirepoix and boar juices can be used to make the gravy. I like bread sauce with bay leaf with this, and a crab apple and thyme jelly is also nice.





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