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1. 1
   Russell Scott says:
   
   

   Grilled Wild Boar “Meatloaf” with Black Truffles
   Braised Swiss chard with Apple Wood Smoked Bacon,
   Glazed Baby Carrots & Beets and Roasted Apple-Grain Mustard Sauce

   Meatloaf
   Yields: 4 servings
   Ingredients Amounts
   Wild Boar Shoulder or Neck 16 oz
   Pork Butt 50/50 lean to fat 8 oz
   Olive oil 1.5 oz.
   Mushrooms quartered 2 cups
   Onion, Sm Dice 1 cup
   Celery, Sm Dice ½ cup
   Carrots, Sm Dice ½ cup
   Black Truffle, Brunoise 4 Tbsp.
   White Truffle Oil 2 Tbsp.
   Parmesan Cheese ¼ cup
   Whole Egg 1 ea
   Bread Crumbs ½ cup
   Heavy Cream 6 oz
   Parsley, fresh chopped 2 Tbsp.
   Oregano, fresh chopped 1 Tbsp.
   Dijon Mustard 2 tsp
   Ketchup 2 Tbsp.
   Salt 1 tsp
   Black Pepper 1 tsp.

   Method
   1. Small dice the onion, celery, carrots, quarter the mushrooms and sweat in olive oil until tender, allow to cool.
   2. Med dice boar and pork butt. Grind separately through ¼ inch die and then mix briefly and grind together into a small stainless mixing bowl on ice.
   3. Fold the sweated vegetables into the ground meat
   4. Fold in parmesan, egg, breadcrumbs, Dijon, ketchup, heavy cream, salt, pepper, parsley and oregano. Mix well.
   5. Test the favor by making a mini hamburger patty, pan fry it and taste. Adjust seasoning as needed.
   6. Roll up meatloaf mixture onto a greased piece of parchment.
   7. Bake on a sheet pan at 375 degrees to 160 degrees internal.

   Whole Grain Mustard Apple Sauce
   Yield
   Ingredients Amounts
   Granny Smith Apples 1 lb.
   White Wine 1 cup
   Brown sugar ½ cup
   Cinnamon Stick 1 each
   Ginger, sweet pickles 1 oz.
   Whole Grain Mustard 2 Tbsp.
   Chives, fresh 1/8 in. cut 2 Tbsp.
   Lemon Juice as needed
   Sugar, granulated as needed

   Method
   1 Peel, core and quarter the apples,
   2 Toss the apples, brown sugar, cinnamon, ginger and wine together in a bowl.
   3 Place in a non reactive casserole dish, cover and bake at 350 degrees for 30 to 40 minutes, until the apples are very soft
   4 Remove the cinnamon stick and pour the baked apple mixture in to a bowl and whisk smooth or blend in a food processor.
   5 Stir or blend in the whole grain mustard and cut chives
   6 Adjust seasoning with sugar and lemon juice

   Swiss chard
   Yield 4 portions
   Whole Butter 1 oz.
   Bacon, minced 1 slice
   Swiss chard leaves 12 each
   Onion, small diced 4 oz.
   Chicken Stock 6 oz.
   S&P T.T.

   Method
   Rinse & trim the chard of any blemishes
   Separate the chard ribs from the leaves and cut both
   Render the bacon until crisp.
   Sauté the diced ribs with the onion until soft in the bacon fat
   Rough chop the leaves and add them to the bacon
   Add stock and simmer until tender, do not cover.
   Add a small amount to the herb crust to bind up the stuffing (optional)
   Adjust seasoning.

   Cider Glazed Root Vegetables
   Yield 4 portions

   Golden Beet 1 each
   Carrots, thick end piece, 2 inch 2 each
   Turnip 1 each
   Water 8 oz.
   Chicken Stock 8 oz.
   Cider 4 oz.
   Honey 1 oz.
   Butter ½ oz.
   S&P T.T.

   Method
   Peel the beet, cut into 4 even wedges and shape into crescents
   Tournè 4 pieces of carrots.
   Cut out the turnips into balls with a Parisienne knife
   Place into sauce pans with the water and stock
   Simmer slowly until vegetables begin to soften
   Add cider and honey and continue to simmer slowly
   Cook until tender, remove beets and reduce cooking liquid to a syrupy consistency
   Monte with whole butter, add beets back to the pan and adjust seasoning.

   August 19th, 2008 at 2:28 pm

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