Preparation time: Less than 30 mins
Cooking time: 10 mins
• 4 wild boar sausages
• 2 medium potatoes, peeled and chopped
• ¼ pumpkin, peeled, de-seeded and chopped
• 1 tbsp wholegrain mustard
• 1 tbsp unsalted butter
• 2 tsp soft brown dark sugar
• ½ red onion, peeled and finely sliced
• 1 tsp chopped fresh basil
Preheat a griddle pan.
Half fill a medium pan with water. Bring to the boil and season with salt.
Boil the potato and pumpkin until tender.
Griddle the sausages for 12-15 minutes or until cooked through and well charred.
In a small frying pan, gently melt the butter and sugar.
Stir in the onion and leave to caramelise.
Drain the potatoes and pumpkin. Return them to the pan and mash with the mustard.
Stir the basil into the onion.
Serve the sausages on the mash, topped with the caramelised onions.
• 2 Wild Boar chops
• 5 Juniper berries
• 8 Fresh Rosemary leaves
• 50g Butter
• ½ Lemon juice
• Olive oil
• 150ml Dry cider
For the Apple sauce
• 2 Bramley apples
• ½ Lemon juice
• 50g Sugar
Peel and core the apples then cook over a low heat with the lemon juice and sugar, until they are reduced to a pulp.
Pound the Juniper berries and Rosemary to a rough paste then add the butter and lemon juice and mix thoroughly.
In a heavy based frying pan heat a little olive oil, then add a spoonful of the Juniper butter to the pan, season the chops with Salt and Black pepper and fry for 5 or 6 minutes on each side until they are nicely golden brown and cooked through.
Take them out of the pan and put on a warm plate.
Pour off any excess fat from the pan and add the cider, scraping any sticky bits from the bottom of the pan and stir into the Cider. Add a little seasoning and reduce a little.
Plate up the chops and spoon on the remaining Juniper butter, then pour over the Cider to melt the butter and serve with generous spoonful of Apple sauce.
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