The Rediscovery of Wild Boar

Preparation	45’
Difficulty	Hard
Game	Boar
Calories	400 - 500
Activity	M 42’, F 58’
People	4
Wine pairing	Sagrantino di Montefalco

Ingredients

G 500 wild boar loin (make sure it has been properly slaughtered and dry-aged)
N 2 leeks
N 8 small shallots
mL 40 Gin (I used Marconi46 by Poli, but feel free to choose your favorite)
N 1 level tablespoon of cocoa powder
mL 50 red wine
G 40 butter
G 20 granulated sugar
G 10 baking soda
G 10 table salt
N 6–8 bay leaves
Extra virgin olive oil to taste

Kcal 460*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Start by boiling a small pot with 500ml of water, where you will pour in the 10g of salt, the 10g of baking soda, and the bay leaves, letting them blanch for about 1–2’. Drain them and place them in ice water.
Peel the shallots and remove the outer layer, while in a small saucepan you will have melted the butter and sugar, and when the mixture has become liquid, pour in the shallots and start cooking them over low heat, frequently basting them with the butter. When the shallots are wilted, add the red wine and begin cooking over medium-low heat until the liquid has reduced by about 2/3. Let them drain.
Put the Gin in a small saucepan and start heating it to evaporate the alcoholic part, trying not to exceed 80°C. Once done, with the help of a whisk, add the cocoa until you obtain a homogeneous, glossy, and thick sauce.
In a tall container place the bay leaves and the extra virgin olive oil until you reach the minimum volume to use your immersion blender, add an ice cube and blend until you almost no longer see the small pieces of bay leaf. Strain and set aside the oil obtained this way.
Heat your grill pan or skillet (I used a soapstone grill), and when hot, place your wild boar loin, letting it cook for about 5’ per side.
In the meantime, clean the leeks and cut them first in half lengthwise, then crosswise, place them in a pan with a lid and let them cook over low heat for about 6’. Remove the lid and raise the heat to medium. You should achieve a slight charring on the surface of the leeks, and only then will you have reached your goal in terms of aroma and flavor.
Plate by placing the leeks horizontally, add a few brushstrokes of the gin and cocoa sauce on the lower part of the plate and alternate slices of wild boar with the shallots.

The Rediscovery of Wild Boar

Ingredients

Preparation

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