ROAST WILD BOAR WITH FIG~ DATE & WALNUT STU

      Title: ROAST WILD BOAR WITH FIG~ DATE & WALNUT STU
  Categories: Game, Pork, Ceideburg
       Yield: 10 Servings
  
            Stephen Ceideburg
 
 MMMMM--------------------------STUFFING-------------------------------
       2 c  Fresh black figs
       1 c  Fresh date
       1 c  Coarsely chopped, lightly
            -roasted walnuts
 
 MMMMM----------------------------MEAT---------------------------------
      10 lb Boar hind
       1 tb Olive oil
            Crushed thyme to taste
            Salt to taste
 
 MMMMM---------------------------SAUCE--------------------------------
       2 c  Port wine
       1 c  Zinfandel
     1/2 c  Sugar
       1 c  Chopped fresh or dried figs
       1 tb Chopped shallots
       2 c  Demi-glace (reduced stock)
       1 tb Unsalted butter
            Salt to taste
  
   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 mixture 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 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 until
   the internal temperature reaches 140 degree F.
   
   Remove roast from oven and let rest 20 minutes before carving.
   
   Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed
   saucepan. Cook over high heat until the mixture 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 until almost dry. Add the fig-port syrup and demi-glace.
   Cook until 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 desired, fresh black figs.
   
   PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat
   (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber.
   
   From Rosemary Campiformio, St. Orres, Gualala
   
   Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
   
   Posted by Stephen Ceideburg
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