This recipe comes from the Welsh borders using some wild boar from the Forest of Dean and local produce. As the last remaining – and quite small – piece of wild boar left in my freezer, it deserved a special touch.
Ingredients (serves two):
- Wild boar
- Belly pork
- Salt and pepper
- Black pudding
- One leek
- Olive oil
- One apple
- One onion
- Dried and/or fresh sage
- Dried fennel seeds
- Take your boar and, using a sharp knife, deeply score the skin. Cut the skin from the flesh and season by rubbing in plenty of salt. Season the flesh with pepper. Cut into serving sizes.
- Slice your black pudding and place a piece on to the flesh, top with the skin (which will crackle) and tie with butcher’s string. Using some tin foil and greaseproof paper, form a small makeshift container and place your boar into it and use the sides of the tin foil to help support the game.
- Place on to a baking tray and then put in the oven at 230°C for 15 minutes (to start the crackling process) and then reduce the heat to 190°C for 20 minutes until cooked.
- Meanwhile, slice and dice your leeks, apple and onion and fry in a little olive oil adding the sage, fennel and some diced black pudding. Cook through and serve both immediately.
- Tying the pork up may be tricky so you may need a hand
- Make sure the crackling is not covered when you cook it as it needs direct heat
- It is also imperative that the skin is dry before you add the salt; soggy skin does not crackle!