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.