Wild boar croquettes

Name: Wild boar croquettes
Yield: Serves 4
Cuisine: British
Ingredients: 50 g wholegrain mustard; 10 g green peppercorns, chopped; 600 g wild boar shoulder (you can use pork shoulder); 600 g wild boar shoulder (you can use pork shoulder); salt and pepper; 150 g flour; 5 tbsps duck fat; salt and pepper; 750 ml water; 125 g brown sugar; 1 sprig thyme; ½ tsp white peppercorns; 375 g rock salt; 1 bay leaf; 250 g capers, drained and rinsed; 1 litre sunflower oil, for frying; 125 ml water; 2 eggs, beaten; 150 g panko breadcrumbs; ½ cinnamon stick; 1.5 star anise; 250 ml white wine; 125 sugar; 2.5 g fennel seeds; 2.5 g coriander seeds; 1 clove; 1 g white peppercorns; 100 g of baby onions, finely sliced; 250 g golden raisins, soaked in hot water; 1 bunch of baby carrots, peeled and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Wild boar is a forgotten treasure and I love to showcase it when it’s in season. It used to be a native delicacy, and was in such high demand it came close to extinction. In this dish, the rich, nutty flavour of the boar, paired with the sweet raisins and sharp mustard, takes the dish to a new level.

Ingredients

Brine

750 ml water
125 g brown sugar
375

Europe
United Kingdom
Snack

Method

For the brine, bring the water to boil in saucepan. Add all ingredients, stirring until the salt and sugar are dissolved. Remove from heat and allow to cool.

For the croquettes, 12 hours prior to cooking, place the wild boar shoulder in the cool brine ensuring the meat is fully submerged. Remove the meat from the brine (after 12 hours) and rinse under a cold tap to remove all the brine.