Wild Boar with Celeriac Mash, Sautéed Shiitake Mushrooms and Kale Salad.

Ingredients:

 

1,2kg rack of wild boar
1 head of celeriac, peeled and cut into dices
5 big handful rinsed kale leafs
1 pomegranate (seeds)
1-2 handfuls fresh walnuts
Sprigs of fresh thyme
400g shiitake mushrooms
1-2 tbsp extra virgin olive oil
Lemon juice (1/2 lemon)
Organic butter

Wild Boar with Celeriac Mash, Sautéed Shiitake Mushrooms and Kale Salad.
Wild Boar with Celeriac Mash, Sautéed Shiitake Mushrooms and Kale Salad.

Process:

Set oven at 185º Celsius
Melt some butter on a very warm frying pan, seasoning the meat with salt and pepper and brown it all around. When browned all around place it in a ovenproof dish and place in oven for 20-25 minutes depending on oven and how you prefer the meat.

Take the meat out of the oven, and let it rest for at least 20 minutes before slicing the meat.

Boil the celeriac without salt in water until tender, drain it and place it back in the pot and add some butter (20g) mash it until desired consistency and flavor with salt. Before serving sprinkle with some fresh thyme leafs.

Mix the kale leafs with the olive oil and lemon juice and massage it into the kale, makes it a bit more tender. Add the some salt and pepper mix around drizzle the walnuts and Pomegranate seeds over.

Half the shiitake mushrooms and fry them on a nice warm pan in butter (1 big tbsp) and fresh thyme, seasoning with salt and pepper just before finished.

5-6 servings

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