*  Exported from  MasterCook  *

              ROAST WILD BOAR WITH FIG DATE & WALNUT STUFFI

Serving Size  : 10   Preparation Time :0:00
Categories    : Game                             Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stephen Ceideburg
                        -----STUFFING-----
   2       c            Fresh black figs
   1       c            Fresh date
   1       c            Coarsely chopped, lightly
                        -roasted walnuts

                        -----MEAT-----
  10       lb           Boar hind
   1       tb           Olive oil
                        Crushed thyme to taste
                        Salt to taste

                        -----SAUCE-----
   2       c            Port wine
   1       c            Zinfandel
     1/2   c            Sugar
   1       c            Chopped fresh or dried figs
   1       tb           Chopped shallots
   2       c            Demi-glacé (reduced stock)
   1       tb           Unsalted butter
                        Salt to taste

  Combine stuffing ingredients in a food processor and
  chop coarsely. Set aside.
  
  Remove the bone from the boar hind and meticulously
  clean tendons and fat from inside the leg. Stuff with
  half the stuffing mixture and neatly reform the leg to
  its original shape. Using butcher's twine, truss the
  boar. Rub the surface of roast with a bit of olive
  oil; season with thyme and salt. Place on a rack in a
  shallow roasting pan. Roast in a 350 degree F. oven
  approx- imately I hour, or until the internal
  temperature reaches 140 degree F.
  
  Remove roast from oven and let rest 20 minutes before
  carving.
  
  Sauce: Combine port, Zinfandel, sugar and figs in a
  heavy bottomed saucepan. Cook over high heat until the
  mixture reaches the consistency of a conserve. Puree
  in a blender, and strain through a fine sieve. Set
  aside.
  
  Combine shallots and a splash of port in a
  heavy-bottomed saucepan and cook until almost dry. Add
  the fig-port syrup and demi-glacé. Cook until reduced
  by half. Season with salt and whisk in butter.
  
  Carve roast and garnish each serving with a portion of
  the remaining stuffing, a bit of sauce and, if
  desired, fresh black figs.
  
  PER SERVING: 505 calories, 52 g protein, 34 g
  carbohydrate, 16 g fat (4 g saturated), 173 mg
  cholesterol, 127 mg sodium, 4 g fiber.
  
  From Rosemary Campiformio, St. Orres, Gualala
  
  Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
  
  Posted by Stephen Ceideburg
 
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