CHEF and blogger Paul James writes for our paper.
This is an ingredient you will not pick up in the local supermarket, so always go to a farmer’s market or your local farm shop for produce such as game.
I managed to purchase some wild boar, along with some pheasant breast fillets at the BBC Good Food Show in Birmingham where ‘Recipes from my travels’ was attending as part of the show’s media.
Now I know a lot of people will not try produce such as wild boar, pheasant or other game produce and to be fair when meats are only available in supermarkets such as pork, chicken, lamb and beef it’s quite understandable.
We need to help our local food producers as much as we can and it’s so much fun visiting markets or farm shops (well if you like that sort of thing).
So go on, next time you go to a farmers’ market try out something different.
The good old sausage roll has always been a mainstay, especially during the festive season we have just enjoyed so why not try something different with this wild boar and truffle oil sausage roll.
The added side I call ‘Christmas Slaw’ (as that is when I usually create it) but it can be enjoyed at any time of year adds a lovely crunch and freshness to the dish.
Wild boar sausage rolls with truffle oil and ‘Christmas slaw’
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Ingredients
Sausage roll filling
1 medium onion finely minced
1 tsp of garlic paste
200g wild boar mince
200g sausage meat
2tbsp fresh parsley
A pinch of ground ginger
A pinch of nutmeg
Finely diced apricots
Pinch of salt and white pepper
2 large free range egg beaten (1 for egg wash)
50g breadcrumbs
1 sheet of all butter puff pastry
1 tsp of truffle oil
Christmas slaw
1 white cabbage sliced
2 pears diced
A squeeze of fresh lemon juice
Salt and black pepper to taste
Chutney of your choice
Scattering of pomegranate seeds
Method
1. Preheat the oven to 200c
2. Gently fry the onion until soft.
3. Place the minced boar and sausage meat into a large bowl.
4. Add the parsley, ginger, nutmeg, apricots and truffle oil.
5. Season with salt and pepper.
6. Add the onion mixture to the bowl along with the egg and the breadcrumbs. Mix well together to create your filling.
7. Lay out the ready rolled pastry on a floured surface.
8. Place the filling onto the pastry and make a sausage shape off-centre just off centre.
9. Brush the edges of the pastry with the egg wash.
10. Fold the pastry over to create the sausage roll.
11. Then with a sharp knife slash the top of the sausage roll to create lines in the pastry.
12. Finish with some more of the egg wash and sprinkle over some black pepper, I like to add a sprinkle of crushed sea salt, for extra crunch, but the choice is totally yours.
13. Place on a sheet of baking paper and put in the oven for 10 minutes at 200c then turn the oven down to 160c and cook for a further 20-25 minutes until golden and thoroughly cooked.
14. For the Christmas slaw just add all of the ingredients and mix well, then season to taste.
15. Put a spoonful of the Christmas slaw onto a plate and serve with slices of the Wild boar and truffle sausage roll and a chutney of your choice.
