Wild boar with pork belly and black pudding
This recipe comes from the Welsh borders using some wild boar from the Forest of Dean and local produce. As the last remaining – and quite small – piece of wild boar left in my freezer, it deserved a special touch.
Ingredients (serves two):
- Wild boar
- Belly pork
- Salt and pepper
- Black pudding
- One leek
- Olive oil
- One apple
- One onion
- Dried and/or fresh sage
- Dried fennel seeds
Method:
- Take your boar and, using a sharp knife, deeply score the skin. Cut the skin from the flesh and season by rubbing in plenty of salt. Season the flesh with pepper. Cut into serving sizes.
- Slice your black pudding and place a piece on to the flesh, top with the skin (which will crackle) and tie with butcher’s string. Using some tin foil and greaseproof paper, form a small makeshift container and place your boar into it and use the sides of the tin foil to help support the game.
- Place on to a baking tray and then put in the oven at 230°C for 15 minutes (to start the crackling process) and then reduce the heat to 190°C for 20 minutes until cooked.
- Meanwhile, slice and dice your leeks, apple and onion and fry in a little olive oil adding the sage, fennel and some diced black pudding. Cook through and serve both immediately.
Tips:
- Tying the pork up may be tricky so you may need a hand
- Make sure the crackling is not covered when you cook it as it needs direct heat
- It is also imperative that the skin is dry before you add the salt; soggy skin does not crackle!
