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Wild boar collar on crushed potatoes

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Wild Boar Collar on Crushed Potatoes

Wild boar collar on crushed potaotes was the result of a fridge raid.  You know those days when you don’t feel like cooking anything, but want something quick and tasty to prepare?  Well this delivered, well and truly.  It was packed full of flavour and nutrient rich.  What’s more it was quick and easy to cook, only needing some water boiling for the crushed potatoes and kale. I tore the wild boar straight out of the packet.  What could be easier?

If you’re in the UK and want an ethical source of wild boar, check out the New England Boar Coompany.  The boar I used in this recipe is their Coppa cut (from the collar).

Wild Boar on Crushed Potatoes

Serves 4 as a main course

120g wild boar collar (coppa)

750g new potatoes, rinsed

Large knob of butter

2 tsp horseradish sauce

Small bunch of fresh chives, chopped

2 tbsp creme fraiche

4 handfuls chantenay mushrooms, sliced

2 red onions, sliced

200g black kale, steamed

Salt and pepper to taste

Mung beans roasted vegetables

How to prepare Wild Boar Collar on Crushed Potatoes

Bring a large pan of water to the boil and add the new potatoes.  Simmer with the lid on for approximately 20 minutes until they are softened.  Drain and add the butter, creme fraiche, horseradish and chives.  Use a potato masher and crush the pototoes, but try not to mash them too much.

At the same time, bring a steamer to the boil and add the black kale.  Steam for 10 minutes then set aside.

While the pototoes and kale are cooking, in a large frying pan, melt some extra butter and lightly fry the onions and mushrooms for approximately 10 minutes until they have softened and are beginning to brown.

To serve, stir the kale through the crushed potatoes, combine the onions, mushrooms and wild boar collar and pile on top of the potatoes and divide between four bowls.

Finish with sea salt and black pepper to taste.

Thanks for taking the time to read this and I hope you enjoy it!

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