- To make the red wine glaze place all the ingredients in a small heavy-bottomed pan and reduce on a low heat until well thickened.Pass through a fine sieve and allow to cool.Once cool brush over the wild boar sirloins then sprinkle them with a couple of pinches of freshly ground juniper berry and black pepper. Reserve the remaining red wine glaze.
Leave the boar to marinate in the fridge for at least four hours.When ready to cook take the meat out of the fridge to bring to room temperature.Meanwhile peel, quarter and deseed the Granny Smith apples.Chop each quarter into four pieces and place in a small pot, just covering the apples with water.Reserve 1 tablespoon of lemon juice and 1 teaspoon of caster sugar, adding the rest to the pot.Bring to the boil then turn down the heat and poach gently until soft.
Once soft you can drain and puree the green apples with the reserved lemon juice and caster sugar.Meanwhile prepare the Pink Lady apple halves by using a melon baller or scoop to remove the core.Brush the cut sides with softened butter and sear on a hot pan to lightly caramelise.Roast in a pre-heated oven at 175*C for 7 minutes.Now place the chicory, salt, lemon juice and caster sugar in the water and bring to the boil. Cover with a paper cartouche and simmer for five minutes until softened. Drain and refresh under cold water, then gently pat dry.Season and cook in a pan with a little butter until golden.
Once ready to cook, place the olive oil and the butter in an oven proof saucepan and place on the hob on a medium high heat. When the butter is foaming add the wild boar and pan fry the sirloins for 4-5 minutes each side, searing the outside but ensuring the inside remains moist and juicy.Remove the wild boar to a pre-heated oven and cook at 190*C for 10 minutes.Remove the wild boar from the pan and set aside to rest.Return the saucepan to the hob, add the chicken stock to the pan with the remaining red wine glaze and reduce for several minutes to make a lovely thick sauce.Ensure your baked apples and apple purée are both hot then begin to plate.Place half a baked apple on each plate, adding a teaspoon of red currant jelly to the centre.Place a generous scoop of green apple purée next to the roast apple before adding the braised chicory in the empty space.Roll each 150g portion of sirloin in the sauce before cutting in half.Drizzle more juniper, pepper & red wine sauce over the wild boar and serve.In the brasseries we serve this with braised chicory, baked Pink Lady apple, Granny Smith apple puree and creamy Dauphinoise potato.Best enjoyed with a glass of delicious red.