John Myers
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Wild Boar Cooked on Spit Over Beech Fire, Walnut Croquettes, Swiss Chard and Blackberry Cream
The perfect wild boar cooked on spit over beech fire, walnut croquettes, swiss chard and blackberry cream recipe with a picture and simple step-by-step instructions.
wild boar
- 30 kg Wild boar
- 1 Pc. Rotisserie
- Beech wood
- Charcoal
- 1 shot Safflower oil
- Bay leaves
- Thyme
- Juniper berries
- Garlic
- Rosemary
Walnut croquettes
- 600 g Potatoes
- 100 g Coarsely ground walnuts
- 1 Pc. Egg
- 1 pinch Salt
- 1 tsp Nutmeg
- 1 shot Oil
Swiss chard
- 600 g Swiss chard
- 2 Pc. Garlic cloves
- 1 Pc. Onion
- 1 shot Oil
- 3 Pc. Rosemary sprigs
- Salt and pepper
- 150 g Creme fraiche Cheese
- 100 ml Water
Blackberry cream
- 200 ml Cream
- 300 g Blackberries
- 3 tbsp Sugar
wild boar
- Put the oil, herbs and spices (garlic, thyme, bay leaf, rosemary and others depending on your taste) in a bowl and let it steep for a few hours. Rub the cleaned and gutted wild boar with the flavored oil and hang it on a spit provided for about 4-6 hours (shorter or longer depending on the weight of the pig) over the beech wood fire.
Walnut croquettes
- Peel and dice the potatoes, then cook in a little salted water, drain and allow to evaporate. Mash with the pounder and let cool. Add the egg and ground nutmeg and mash again, mixing everything well. Cut off the potato dough and twist in the ground walnuts, forming croquettes. Bake the croquettes in oil at approx. 170 degrees and serve hot.
Swiss chard
- Wash the chard and remove the stalk. Chop the garlic and charlotte and mix. Heat the oil in a pan, sauté the cabbage, garlic and rosemary, add the chard and add 100ml water. Bring to the boil and let the chard collapse briefly. Season everything with salt and pepper. Stir the crème fraîche until smooth and drizzle over it. Serving and delicious.
Blackberry cream
- Whip the cream until stiff and set aside. Wash and puree the blackberries, add sugar and stir again. Then slowly fold into the cream. Chill until ready to eat.
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