The roast of wild boar is cooked ‘sous vide’. Here 3 hours at 85°C, but the cooking time is dependent on the size of the roast.  The meat is served on a bed of Jerusalem artichoke puree, with the top left cauliflower croquettes. On the right: mushrooms fried in truffle oil. Down under, purple Brussels sprouts and on the left a small green cabbage. The sauce is a classic game sauce, worked up with Liège syrup and tomato concentrate. The green touch is purslane.

Wild boar roast with cauliflower croquettes

and game sauce with Liège syrup

wild boar roast

truffle oil

mushrooms

purple Brussels sprouts

mini green cabbage

purslane

Jerusalem artichoke puree: peel and boil the artichokes until tender. Sauté cut onion and garlic into which butter until the onion almost colors. Mix both preparations in the blender with  some chicken stock. Season with nutmeg, pepper and salt. Cauliflower croquettes: boil the cauliflowers roses in water. Pour off and allow the roses to evaporate at very low heat. The drier the better. Mix with the hand mixer into a fine puree with butter and 1 egg. Add almond flour and Parmesan cheese in a ratio of ¼ to ¾ cabbage. The dough should be firm. Shape by hand round croquettes and cover consecutive with flour, beaten egg and breadcrumbs. Let them for a few hours to set in the refrigerator and bake them until golden brown in a deep fryer at 160°C.
Game sauce with Liège syrup: cut the vegetables and bake them together in butter with half a cube of meat broth. Add game stock, red wine and spices and let it boil to reduce the volume. Strain the sauce and add a few spoonfuls of pear syrup and a tablespoon of tomato concentrate. Late it boil and thicken the sauce if necessary.
Jerusalem artichoke:  puree: Jeruzalem artichokes onions garlic chicken broth nutmeg butter salt & pepper
Cauliflower croquettes:  cauliflower milk butter eggs Parmesan almond flour breadcrumbs salt and pepper nutmeg
Game sauce:  game stock red wine cinnamon crushed juniper Clove powder pepper and salt meat broth (cube) Liège syrup tomato paste onion garlic carrot butter
The other ingredients are at the bottom of the recipe
A Recipe Guide For The Amateur Chef Belgian Cuisine

Wild boar roast

with cauliflower

croquettes

and game sauce

with Liège syrup

The roast of wild boar is cooked ‘sous vide’. Here 3 hours at 85°C, but the cooking time is dependent on the size of the roast.  The meat is served on a bed of Jerusalem artichoke puree, with the top left cauliflower croquettes. On the right: mushrooms fried in truffle oil. Down under, purple Brussels sprouts and on the left a small green cabbage. The sauce is a classic game sauce, worked up with Liège syrup and tomato concentrate. The green touch is purslane.

wild boar roast

truffle oil

mushrooms

purple Brussels sprouts

mini green cabbage

purslane

The other ingredients are at the bottom of the recipe
Jerusalem artichoke puree: peel and boil the artichokes until tender. Sauté cut onion and garlic into which butter until the onion almost colors. Mix both preparations in the blender with  some chicken stock. Season with nutmeg, pepper and salt. Cauliflower croquettes: boil the cauliflowers roses in water. Pour off and allow the roses to evaporate at very low heat. The drier the better. Mix with the hand mixer into a fine puree with butter and 1 egg. Add almond flour and Parmesan cheese in a ratio of ¼ to ¾ cabbage. The dough should be firm. Shape by hand round croquettes and cover consecutive with flour, beaten egg and breadcrumbs. Let them for a few hours to set in the refrigerator and bake them until golden brown in a deep fryer at 160°C.
Game sauce with Liège syrup: cut the vegetables and bake them together in butter with half a cube of meat broth. Add game stock, red wine and spices and let it boil to reduce the volume. Strain the sauce and add a few spoonfuls of pear syrup and a tablespoon of tomato concentrate. Late it boil and thicken the sauce if necessary.
Jerusalem artichoke:  puree: Jeruzalem artichokes onions garlic chicken broth nutmeg butter salt & pepper
Cauliflower croquettes:  cauliflower milk butter eggs Parmesan almond flour breadcrumbs salt and pepper nutmeg
Game sauce:  game stock red wine cinnamon crushed juniper Clove powder pepper and salt meat broth (cube) Liège syrup tomato paste onion garlic carrot butter
a recipe guide for the amateur chef Belgian Cuisine