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Wild Boar Chops Cooked in Hay and Cilantro, with Coarse Salt, Green Olives and Snails Recipe
Wild Boar Chops Cooked in Hay and Cilantro, with Coarse Salt, Green Olives and Snails
Édouard Loubet, Bastide de Capelongue, France
Édouard Loubet, Bastide de Capelongue, France
Flavors of France
Total time: more than 2 hours
Preparation time: 30 minutes
Cooking time: 4 hours
Difficulty: Requires a certain dexterity
Chef's Note
Ask your butcher to trim the racks of boar down to the meat, leaving the chops attached to the fillet so that the cook will have no problem with bones when it comes to carving it. Ask him also to break the bones into small pieces.
Ingredients for 6 servings
- 2 racks of Wild boar, 6 ribs each
- 1 bunch of hay mixed with some coriander
- 500 ml (2 cups) vegetable broth
- 100 g (3 1/2 oz.) lean bacon
- 1 liter (4 cups) red wine
- 1 kg (2 1/4 lb.) wild boar bones
- 1 blackened onion
- 50 g (2 oz.) Coriander or Cilantro
- 250 ml (1 cup) cream
- 20 Snails
- 20 fresh green olives, blanched
- 5 g (1 tsp.) fleur de sel
- 4 g (1 tsp.) pepper
- 1 bay leaf
- 6 juniper berries
- 200 g (7 oz.) butter
  1. In a skillet, brown the wild boar bones broken into small pieces.
  2. Sprinkle with a few pieces of bacon ends and add the aromatic flavourings;
  3. Deglaze with red wine and reduce by half;
  4. Add the vegetable broth. Reduce by three-quarters, covered over low heat.
  5. Sweat the lean bacon. Sear the chops, well seasoned, for approximately 4 to 5 minutes to each side. Remove them from the pan, degrease the casserole and fill it with the hay.
  6. Carefully arrange the chops and cover with hay and a few sprigs of coriander. Sprinkle the rest of the bacon, cut into small dice, over the chops to flavour the meat.
  7. Put into a very hot oven (250° C) for 15 minutes.
  8. Strain the jus, check the seasoning. Just before serving, whisk 100 g butter into the jus, and season generously.

Garnishing and presentation

  1. In a small saucepan, reduce the cream by one-quarter. Add some lemon juice and some cilantro stems to infuse.
  2. Season the cream with salt and sugar; it should thicken and have a sweet and sour flavour.
  3. Strain onto the green olives and snails which will be arranged alongside the wild boar chop. The two sauces will go together, but will not be combined.
  4. Taste a snail and an olive with a piece of the wild boar. Since the boar has not been marinated, it is best to serve it pink.
  5. Sprinkle the plate with some chopped cilantro and fleur de sel.
  6. Before carving the racks, be sure you open up the casserole in front of your guests!
A wine from the Lubéron
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