Roasted Wild Boar with Fried Potato Chipotle, Peas, Fava beans, Smoked Black Pepper and Whiskey Sauce
- 4 wild boar chops
- Kosher salt and freshly ground black pepper, to taste
- Canola oil, as needed
- 4 wild boar sausages
- 4 bacon-wrapped loins
- 1 cup fresh English peas
- 1 cup fresh Fava beans
- 8 fingerling potatoes (baked whole, peeled, cut into wedges)
- 1 teaspoon Chipotle chile powder
- 1 cup Smoked Black Pepper Whiskey Sauce, recipe follows
- Butter, to taste
- Smoked Black Pepper Whiskey Sauce
- 1 tablespoon butter
- 2 cups small-diced Vidalia onions
- Kosher salt, to taste
- 1 teaspoon Smoked Black Pepper*
- 1 cup whiskey
- 1 1/2 cups concentrated pork stock
- 1 tablespoon thinly sliced fresh chives
- *Cook's Note: Smoke the peppercorns in a smoker for 1 hour or purchase online. Grind the peppercorns to Medium.
Preheat the oven to 375 degree F.
Season the wild boar chops with salt and pepper. In a large saute pan, add a touch of oil, boar chops, wild boar sausages, and loins. Pan sear for 3 to 4 minutes on each side, or until meat is about medium-rare. Place the pan in the preheated oven and finish cooking the meat for about 10 minutes, or until the boar has reached 165 degrees F.
In a medium pot, bring water with a little added salt, to a boil. Add the peas and fava beans and cook until tender, about 3 to 4 minutes. Remove from water and lightly toss in butter, to taste.
In a large sauce pot add enough canola oil for the potatoes to be submerged.
Cook's Note: The amount of oil will vary depending on the pot used.
Heat the oil over high heat until it reaches 350 degrees F. Add the potato wedges and cook in the oil until the potatoes are golden brown. Remove the potatoes from the oil, place on a plate, and season with the chipotle powder and salt.
To serve: Place one piece of each type of meat on each plate. Plate the peas, fava beans, and potatoes and sauce the meat liberally.
To make the Smoked Black Pepper Whiskey Sauce:
In a medium fry pan, add the butter and place over medium heat. Allow the butter to melt and then add the onions and cook until golden and caramelized, about 5 to 7 minutes. Season the onions with salt and smoked black pepper. Remove the pan from the heat and add the whiskey. Return to the heat to flambe. Cook's Note: If needed, you should light the whiskey with a match.
The flames will diminish as you cook out the alcohol. Once the alcohol has cooked out, add the concentrated pork stock. Cook together and reduce by 1/3. Turn off the heat and serve hot with the fresh chives stirred in at the end.