Wild Boar Chops with Potatoes

Ingredients

• 4 Boskop apples
• 2 tsp butter
• 2 Cinnamon sticks
• 1 clove of mace
• 4 tbsp sugar
• 2 tbsp lemon juice
• 50 ml white wine
• 10 ml Calvados
• 500 g waxy sweet potatoes
• frying oil
• Salt
• 8 wild boar chops (pre-order from butcher)
• Pepper
• 2 tbsp clarified butter
• 2 tbsp butter
• 1 sprig rosemary
• 2 juniper berries

Instructions

1. 1.

   For the cinnamon apple, peel, halve, core and slice apples into thin strips. Sauté in butter, sprinkle with sugar, add cinnamon sticks, mace, lemon juice and pour in white wine. Cook until soft, stirring occasionally, until they become chunky purée; add water a splash if needed to prevent burning. Season with Calvados, remove from heat and let cool slightly.

2. 2.

   For the potato strips, peel potatoes, cut into 2 mm thick slices then into 2 mm wide ribbons. Immediately place ribbons in cold water for 3‑4 minutes to wash out starch so they don’t stick when fried. Drain each batch on paper towels, pat dry. Heat oil in a fryer just before serving and fry the strips in batches for about 1–2 minutes until golden‑brown and crisp. Remove, drain briefly, keep warm in oven until all are fried. Salt the potato ribbons before plating.

3. 3.

   Season the wild boar chops with salt and pepper. Heat clarified butter in a pan, add pressed juniper berries and sear chops on both sides for about 3–4 minutes depending on thickness. Drain fat, add butter and rosemary, then finish cooking each side for another 2 minutes while basting with the melted butter. Serve on warmed plates with potato ribbons and a touch of cinnamon apple.