Wild boar rillette with a port, thyme and orange jelly
Ingredients (makes approximately 20 canapes)
600g wild boar, preferably the belly or a piece which has a good percentage of fat
4 bay leaves
4 cloves of garlic, crushed
2 sprigs of thyme
10g zest from orange
50ml juice from orange
6 leaves of gelatine, soaked in cold water
2g thyme leaves
3 slices of white bread, crusts removed
2 tbsp olive oil
Red vein sorrel
Preheat oven to 160°C. Place the wild boar in a deep tray with the bay leaves, crushed garlic and thyme and cover with water. Cook in the preheated oven for 3 hours, checking every 45 minutes to 1 hour and topping up with water if necessary.
While the wild boar is in the oven prepare the jelly by placing the port in a medium pan over a high heat. Burn off the alcohol then add the sugar and the orange juice and bring to the boil. Remove from the heat when the sugar has dissolved.
While the port is still warm whisk in the soaked gelatine leaves, thyme leaves and orange zest. Transfer the mixture to a tray lined with cling film (for a fine dice as shown in the picture only fill the tray to a depth of 3mm) and place in a fridge to set.
To make the croutes for the rillette to sit on, roll the bread out as thinly as possible without it breaking. A tip to prevent the rolling pin sticking is to roll out the bread between two pieces of cling film. Cut the bread into even 25mm squares, brush both sides with a little oil and place onto a tray.
Place another tray on top of the bread to keep it flat while cooking and place in a preheated oven at 200° for 10 minutes or until golden brown.
When the wild boar is cooked, drain off the excess liquid and retain. Remove the bay leaves, garlic and thyme and break up the wild boar meat and fat with the back of a fork. Season well and if the mix is looking a little dry add some of the excess cooking liquid.
Transfer the rillette to a deep tray to a depth of 10mm lined with cling film and leave to set in the fridge.
The fat from the wild boar will set the rillette; using a knife dipped in hot water you should be able to slice it into even squares the same size as the croutes.
When you are ready to serve, take the jelly out of the fridge and slice into fine diced cubes. Place the rillette onto a croute and top with the fine diced port, orange and thyme jelly and finish with a thin strand of orange zest and a red veined sorrel leaf.