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  2009 Fall Farm Fresh Feature
Chef Kevin Maxey of Craft  Dallas, TX
Chef Kevin Maxey
Craft Dallas
2440 Victory Park Lane, Suite 100
Dallas, Texas 75219
(214) 397-4111

Roasted and Braised Wild Boar with Mostarda Sauce with Applewood Bacon
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Roasted and Braised Wild Boar with Mostarda Sauce with Applewood Bacon
Chef Kevin Maxey of Craft – Dallas, TX
Adapted by StarChefs.com
October 2009
Yield: 6 Servings


INGREDIENTS

Boar Rack:
1 medium boar rack
2 quarts olive oil
6 cloves garlic, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 tablespoons black peppercorns
¼ cup crushed juniper berries

Braised Boar:
2 cups diced white onion
1 cup diced carrot
1 cup diced celery
¼ cup olive oil
2 boar hind shanks
2 quarts veal stock
2 bottles red wine, reduced by ¾
1 bouquet garni (parsley, thyme, and bay leaf)
1 cup fresh cranberries
½ cup acacia honey     
½ cup grated horseradish
¼ cup crushed juniper berries
Sea Salt and freshly ground black pepper

Mostarda Sauce:
¼ cup mustard seeds
¼ cup simple syrup
¼ cup Champagne vinegar
¼ cup water
2 tablespoons diced dried pear            
2 tablespoons diced dried apricot
2 tablespoons diced dried cherries
2 tablespoons currants
¼ cup diced fresh pineapple
1 bottle white wine
1 cup brown sugar       
¼ cup diced, crisped applewood bacon
1 pint veal demi-glace

METHOD

For the Boar Rack:
Prepare the boar rack a day in advance to allow time for marinating. If you cannot get the rack Frenched by a butcher, French it using a sharp knife to cut out the fat and cartilage between the bones; scrape away the excess fat or cartilage to result in clean bones. Tie the rack and marinate for 24 hours in the olive oil, garlic, rosemary, thyme, peppercorns, and juniper.

For the Braised Boar:
Preheat the oven to 325°F. Sweat the onions, carrots, and celery in the olive oil in large cast iron pot and add the boar shanks to sear on all sides. Add the remaining ingredients and stir to combine. Put the pot in the oven and braise for 3 hours or until tender.

For the Mostarda Sauce:
Combine the mustard seeds, simple syrup, Champagne vinegar, and water in a saucepan and simmer over medium-low heat for 20 minutes. Meanwhile, combine the dried pear, apricots, cherries, currants, fresh pineapple, white wine, and brown sugar in a separate saucepan and simmer over medium-low heat for 20 minutes. When both of the mixtures are done, combine them, adding the crisped bacon and veal demi-glace. Adjust the consistency with water and simmer until the mostarda reaches the desired thickness.

To Assemble and Serve:
Remove the braised legs from the liquid and shred into large pieces. Strain the braising liquid and put it over medium-high heat to reduce by half. To cook the boar rack, preheat the oven to 425°F. Roast the boar rack for 20 to 30 minutes, until the internal temperature reaches 130°F. Allow the rack to rest for 10 minutes before slicing and serving. Glaze the leg meat with the reduced braising liquid. Spoon the mostarda sauce onto the plate and top with the braised boar and a slice of the rack.  
 


 
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  • 2007 Atlanta Rising Star Drew Van Leuvan
  • 2008 Chicago Rising Star Kristine Subido
  • 2009 New York Rising Star Harold Dieterle
  • 2007 Dallas Rising Star Kevin Maxey

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