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Ingredientes
- 2 c. Fresh black figs
- 1 c. Fresh date
- 1 c. Coarsely minced, lightly roasted walnuts
- 10 lb Boar hind
- 1 Tbsp. Extra virgin olive oil
- Â Â Crushed thyme to taste
- Â Â Salt to taste
- 2 c. Port wine
- 1 c. Zinfandel
- 1/2 c. Sugar
- 1 c. Minced fresh or possibly dry figs
- 1 Tbsp. Minced shallots
- 2 c. Demi-glace (reduced stock)
- 1 Tbsp. Unsalted butter
- Â Â Salt to taste
Direcciones
- 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 mix 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 extra virgin 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 possibly till the internal temperature reaches 140 degree F.
- Remove roast from oven and let rest 20 min before carving.
- Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat till the mix 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 till almost dry. Add in the fig-port syrup and demi-glace. Cook till 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 you like, fresh black figs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 10 servings | |
| Calories 258 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 5mg | 0% |
| Potassium 320mg | 9% |
| Total Carbs 44.0g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 37.01g | 25% |
| Protein 0.92g | 1% |
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