*  Exported from  MasterCook  *
 
               ROAST WILD BOAR WITH FIG DATE & WALNUT STUFFI
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Game                             Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
                         -----STUFFING-----
    2       c            Fresh black figs
    1       c            Fresh date
    1       c            Coarsely chopped, lightly
                         -roasted walnuts
                         -----MEAT-----
   10       lb           Boar hind
    1       tb           Olive oil
                         Crushed thyme to taste
                         Salt to taste
                         -----SAUCE-----
    2       c            Port wine
    1       c            Zinfandel
      1/2   c            Sugar
    1       c            Chopped fresh or dried figs
    1       tb           Chopped shallots
    2       c            Demi-glace (reduced stock)
    1       tb           Unsalted butter
                         Salt to taste
 
   Combine stuffing ingredients in a food processor and
   chop coarsely. Set aside.
   
   Remove the bone from the boar hind and meticulously
   clean tendons and fat from inside the leg. Stuff with
   half the stuffing mixture and neatly reform the leg to
   its original shape. Using butcher’s twine, truss the
   boar. Rub the surface of roast with a bit of olive
   oil; season with thyme and salt. Place on a rack in a
   shallow roasting pan. Roast in a 350 degree F. oven
   approx- imately I hour, or until the internal
   temperature reaches 140 degree F.
   
   Remove roast from oven and let rest 20 minutes before
   carving.
   
   Sauce: Combine port, Zinfandel, sugar and figs in a
   heavy bottomed saucepan. Cook over high heat until the
   mixture reaches the consistency of a conserve. Puree
   in a blender, and strain through a fine sieve. Set
   aside.
   
   Combine shallots and a splash of port in a
   heavy-bottomed saucepan and cook until almost dry. Add
   the fig-port syrup and demi-glace. Cook until reduced
   by half. Season with salt and whisk in butter.
   
   Carve roast and garnish each serving with a portion of
   the remaining stuffing, a bit of sauce and, if
   desired, fresh black figs.
   
   PER SERVING: 505 calories, 52 g protein, 34 g
   carbohydrate, 16 g fat (4 g saturated), 173 mg
   cholesterol, 127 mg sodium, 4 g fiber.
   
   From Rosemary Campiformio, St. Orres, Gualala
   
   Heidi Haughy Cusik writing in the San Francisco
   Chronicle, 12/18/91.
   
   Posted by Stephen Ceideburg
  
 
 
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