You can get the boar on request from most local butchers but vicars game is a good start. You need rumps for this, but you can use chops, loin, fillet etc. You can also use pork as an alternative or even venison. The best thing for the sauce is to use traditional stock and reduce or you can use granules. But first we must tackle the artichoke.
Clean the artichoke by scrubbing in the sink, with water and a cloth, to rid of any dirt, this is important as we want to eat the skin. Place the artichoke in a pan, cover with water add the garlic, stock cube, thyme, a good pinch of salt, and place on the stove and slow simmer for approx. 30-40 mins until the artichoke is very soft, allow to cool in the liquid, this can be done a day in advance.
Once cool, discard the water, cut the artichokes in half and takeout the flesh, whilst trying to keep the skins intact. Reserve the flesh in a bowl but fry the skins in a fryer at 180c for approx. 4-6 minutes until crispy and golden, or this can be done in a pan with oil and a temperature probe. At the restaurant we dehydrate the crisps for extra crunch, but this is not essential.
So now the artichoke is out the way we can assemble this dish very easily. First to cook the rumps, heat a pan with a little oi. Season the boar with salt and pan roast, once you have achieved colour, add the butter, thyme, garlic and foam the butter and baist the meat until it reaches medium rare, to medium. Allow to rest whilst you prepare the rest.
Heat your artichoke pulp in a pan, add a teaspoon of rapeseed oil (cold press), the spring onion, lovage, chives, apple and the lemon juice, season with salt to taste and keep this warm. Warm the gravy/jus in a pan and reserve. Mix the mustard, rapeseed oil and water together with a whisk to emulsify, then dress the raw red cabbage.
Finely to plate, first heat a medium frying pan and allow to come up to heat slowly, now place the artichoke, assemble on the plate with the cabbage. Slice the boar, place next to the cabbage, add a little of the sauce to the plate, garnish with the artichoke crisps, then finely in that warm pan, add the sprout tops, add a splash of water and a pinch of salt cover quickly with a lid give it 10 secs, then take out the sprout tops and add to the dish. There we have it, a beautiful plate of food!
You can get the boar on request from most local butchers but vicars game is a good start. You need rumps for this, but you can use chops, loin, fillet etc. You can also use pork as an alternative or even venison. The best thing for the sauce is to use traditional stock and reduce or you can use granules. But first we must tackle the artichoke.
Clean the artichoke by scrubbing in the sink, with water and a cloth, to rid of any dirt, this is important as we want to eat the skin. Place the artichoke in a pan, cover with water add the garlic, stock cube, thyme, a good pinch of salt, and place on the stove and slow simmer for approx. 30-40 mins until the artichoke is very soft, allow to cool in the liquid, this can be done a day in advance.
Once cool, discard the water, cut the artichokes in half and takeout the flesh, whilst trying to keep the skins intact. Reserve the flesh in a bowl but fry the skins in a fryer at 180c for approx. 4-6 minutes until crispy and golden, or this can be done in a pan with oil and a temperature probe. At the restaurant we dehydrate the crisps for extra crunch, but this is not essential.
So now the artichoke is out the way we can assemble this dish very easily. First to cook the rumps, heat a pan with a little oi. Season the boar with salt and pan roast, once you have achieved colour, add the butter, thyme, garlic and foam the butter and baist the meat until it reaches medium rare, to medium. Allow to rest whilst you prepare the rest.
Heat your artichoke pulp in a pan, add a teaspoon of rapeseed oil (cold press), the spring onion, lovage, chives, apple and the lemon juice, season with salt to taste and keep this warm. Warm the gravy/jus in a pan and reserve. Mix the mustard, rapeseed oil and water together with a whisk to emulsify, then dress the raw red cabbage.
Finely to plate, first heat a medium frying pan and allow to come up to heat slowly, now place the artichoke, assemble on the plate with the cabbage. Slice the boar, place next to the cabbage, add a little of the sauce to the plate, garnish with the artichoke crisps, then finely in that warm pan, add the sprout tops, add a splash of water and a pinch of salt cover quickly with a lid give it 10 secs, then take out the sprout tops and add to the dish. There we have it, a beautiful plate of food!
