Pan Seared Wild Boar Loin with Roasted Squash, Savoy Cabbage and Blackberry and Port Reduction
4 x 125g Wild Boar Loin
2 garlic Cloves crushed
4 tablespoons good quality olive oil
400g of Carnival Squash
Salt and Pepper to season
8 savoy Cabbage leaves (remove the thick centre stalk and shred finely)
2 large knobs of butter
50ml Tawny Port
150ml of chicken or pork stock
10 large blackberries
1 tablespoon balsamic vinegar
Method For the Squash
Pre heat the oven to 190 degrees 175 degrees for fan assisted
Pour two tablespoons of olive oil into a baking tray and heat, cut the squash into 1.5 cm thick wedges and remove the seeds and stringy pulp. Once the oil is sizzling drop in the squash and season well with salt and pepper and place in the oven for 10 minutes.
Whilst the squash is cooking, season the wild boar.
After the squash has been in for 10 minutes, heat 2 tablespoons of oil in a heavy based pan crush two cloves of garlic into the oil and once the garlic has softened, place the wild boar loins into the pan and brown on all sides (This should takes about 4-5 minutes) remove the boar from the pan and place on a wire rack for 5 minutes letting the juices drain into a pan below.
Leave the meat juice and garlic in the pan and add the port, blackberries, balsamic vinegar and stock into the pan and reduce, once reduced to a sticky consistence, add a large knob of butter. Strain and into a serving jug.
Return the Wild boar to the pan and sear for a further 2 minutes remove from the pan and leave to stand for 2 minutes on a warm plate.
Heat a large knob of butter in pan add the shredded cabbaged and season well. Gently soften the cabbage until it is just turning soft but still with a bite and remove from the heat.
Slice the wild board into 1.5 cm thick slices and start plating.
Place the squash on the plate in a round and fill the centre with the cabbage, places the slices of boar on top of the cabbage and pour some of the reduction over the meat, garnish with edible flowers.