|2 cups||Fresh black figs|
|1 cup||Fresh date|
|1 cup||Coarsely chopped, lightly roasted walnuts|
|10 pounds||Boar hind|
|1 tablespoon||Olive oil|
|Crushed thyme to taste|
|Salt to taste|
|2 cups||Port wine|
|1 cup||Chopped fresh or dried figs|
|1 tablespoon||Chopped shallots|
|2 cups||Demi-glace (reduced stock)|
|1 tablespoon||Unsalted butter|
|Salt to taste|
Combine stuffing ingredients in a food processor and chop coarsely.
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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