WILD MUSHROOM STUFFED LOIN OF BOAR

By BobD

Ingredients

• 6-8 SERVINGS
• Wild Mushroom-Stuffed Loin of Boar with Sautéed Jerusalem Artichokes
• 6 tablespoons olive oil
• • 1 whole boneless wild boar loin, about 3 1/2 pounds
• • 2 teaspoons dried thyme
• • 2 bay leaves, broken into large pieces
• • 1 tablespoon chopped garlic
• • 1 teaspoon groun coriander
• • 1 teaspoon coarsely ground black pepper
• • 4 ounces shallots, finely chopped
• • 8 ounces mixed wild mushrooms, such as shiitake, porcini, oyster, and chanterelle, wiped clean, trimmed, and cut into fine dice
• • 1/4 cup fresh thyme leaves, stems reserved, plus extra sprigs, to garnish
• • 1 2/3 cups Panko bread crumbs (available at Japanese markets) or stale firm white bread crumbs
• • 2 eggs, lightly beaten
• • 2 tablespoons milk
• • 1/4 cup grated imported Parmesan cheese
• • Coarse salt and freshly ground black pepper to taste
• • 2 each large carrot, onion, celery rib, and parsnip, coarsely chopped
• • Sautéed Jerusalem Artichokes (recipe follows)
• • 3/4 cup dry vermouth
• • 1 1/4 cups duck and veal demi-glace
• • 2 tablespoons Dijon mustard
• • 2 tablespoons unsalted butter, at room temperature
• • 3 tablespoons minced flat-leaf parsley

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Pare away all silver skin and fat from loin using a sharp knife. At the point where the silver skin and muscles divide and the roast is no longer a single piece of meat (about 3 inches from the end), cut off meat and reserve end for another purpose. Cut loin lengthwise into 2 equal pieces. Combine 2 tablespoons of the oil, the dried thyme, bay leaves, garlic, coriander, and coarsely ground black pepper in a resealable plastic bag or bowl. Add boar, turning to coat evenly, and seal or cove. Marinate in refrigerator for 5 to 6 hours or overnight.

2. Heat 2 more tablespoons of the oil in a large heavy skillet over medium heat. Add shallots and sauté until translucent, 2 to 2 ½ minutes. Stir in mushrooms and continue cooking until mushrooms are wilted and cooked through, about 3 minutes longer. Stir in thyme leaves, Panko crumbs, eggs, milk, Parmesan cheese, salt, and a generous amount of black pepper.

3. Lift pieces of bay leaf, garlic, and pepper from boar. Spread mushroom mixture over one piece of the loin, patting lightly to make a uniform layer. Lay second piece on first, lining them up as evenly as possible, and then tie pieces together about every inch with butcher’s twine. Take care not to squeeze out filling. Season with salt and pepper.

4. Preheat oven to 450°F.

5. Heat the remaining 2 tablespoons oil in a large roasting pan or heavy oval gratin dish, on top of the stove over medium-high heat. When hot, scatter carrot, onion, celery and parsnip in pan. Cook until vegetables start to soften, about 5 minutes, turning often. Place roast over vegetables, add reserved thyme stems, and transfer pan to oven. Roast 10 minutes, then reduce heat to 350°F. Continue cooking until meat is pink and an instant-read thermometer registers 125°F to 130°F when inserted into the meat. This will take about 12 to 15 minutes per pound.

6. Meanwhile, prepare Sautéed Sunchokes.

7. Remove pan from oven, transfer meat to a warm platter, and tent lightly with foil.

8. Pour vermouth into pan, bring to a boil over high heat, and stir up all browned particles. Reduce by half. Pour liquid through a strainer into a clean saucepan, pressing vegetables with the back of a wooden spoon to extract as much flavor as possible. Add demi-glace and reduce by one-third, skimming sauce as it cooks. Stir in mustard, then turn off heat and whisk in butter. Stir in parsley and season with salt and pepper.

9. Cut roast into 1-inch thick slices with a sharp carving knife. Carefully cut string from each slice before placing it on a plate. Spoon a little sauce over the meat, add a serving of Sunchokes, and garnish each plate with a small thyme sprig.

Ingredients for Sautéed Sunchokes

• 1 tablespoon unsalted butter
• ½ tablespoon canola oil
• 1 pound Sunchokes (Jerusalem artichokes), scrubbed and thinly sliced
• 2 tablespoons chicken stock or water
• 1 teaspoon lemon juice
• Coarse salt and freshly ground black pepper to taste

Directions for Sautéed Sunchokes

1. Melt butter and oil in a large skillet over high heat until hot. Stir in Sunchokes and cook until lightly browned, about 2 minutes, stirring often.

2. Add chicken stock, lower heat to medium, and continue cooking until just tender, about 3 minutes. Season with lemon juice, salt, and pepper, and serve.