Wild Boar & Berries
by
Gjon Dukgilaj
Wild Boar served with wild fruits. A dish of wild local ingredients from around Shkodra.
Wild boars belong to the pig family and are native to Europe, Asia, and North Africa, but they have been introduced to various other parts of the world, including the Americas and Oceania.
- Level
Intermediate
- Cooking
45m
- Overral
1h+
- Ready
Wild Boar Loin
300gPrune
¼ cupBlueberry
¼ cupCornelian Cherry
½ cupExtra Virgin Olive Oil
3tbspPeeled Pearl Onion
½ cupRed Wine
2tbspBeef Stock
4tbspSalt
to taste
Equipment
Mortar and Pestle
Wild Boar Loin
300gPrune
¼ cupBlueberry
¼ cupCornelian Cherry
½ cupExtra Virgin Olive Oil
3tbspPeeled Pearl Onion
½ cupRed Wine
2tbspBeef Stock
4tbspSalt
to taste
Equipment
Mortar and Pestle
Wild Boar & Berries
Gjon Dukgilaj
Chop ¼cup of prunes
Pit ½cup of cornelian cherries and crush them in a mortar and pestle to obtain a purée
Add 2tbsp of extra virgin olive oil to a hot pan over medium heat
Add ½cup of peeled pearl onions and sautée until translucent
Drizzle 300g of wild boar loin with 1tbsp of olive oil, season with salt to taste, and add to the pan
Pan-roast the meat until seared on all sides, constantly sautéing the onions so they don't burn
Turn the heat to low and deglaze the pan with 2tbsp of red wine
Add 4tbsp of beef stock
Add ¼cup of blueberries
Add the cornelian cherry purée
Simmer until reduced by ⅓
Plate the wild boar and the sauce. The wild boar & berries is ready
Enjoy!