COMMENT:
This dish will be prepared as the entrée by Certified Master
Chef Edward Leonard at the fourth annual Lafcadio Hearn Award Dinner
at the Chef John Folse Culinary Institute at Nicholls State University.
As part of the "For a Love of Things Italian" menu, Braised
Savoy Cabbage, Wild Mushroom Stew and Truffle Polenta will accompany
the entrée.
INGREDIENTS:
- 1 (2 lb) rolled loin of wild boar
- 5 ounces Pancetta, sliced
- 4 ounces olive oil
- 6 garlic cloves, thinly sliced
- 1 cup mirepoix, diced
- 2 tbsps tomato paste
- 6 ounces red wine
- 2 – 4 cups pork stock
- kosher salt and pepper to taste
METHOD:
Preheat oven to 325 degrees F. Place incisions in the meat and fill
with sliced garlic. Cover meat with Pancetta and tie. In a brazier
pan, heat oil over medium-high heat and brown meat on all sides.
Remove meat from pan, add mirepoix and brown. Mix in tomato paste,
deglaze with wine and cook until wine is evaporated. Add ½
of stock, return meat to pan and cover. Place in oven and bake for
30 – 45 minutes, adding more stock as needed. When meat is
tender, remove and add remaining stock. Bring to a simmer and blend
all items in a blender. Adjust seasoning and serve. |
