Wild Boar Haunch Steak with Blackberry Sauce Recipe
Delicious and quickly pan-fried wild boar haunch steak served with a simple blackberry and redcurrant jelly sauce, it is all done and dusted in around 30 minutes!
Servings 2 Servings
Calories 691kcal
Ingredients
- 350 g Wild Boar Haunch Steaks 2 Steaks
- 25 g Butter 1 tablespoon + 2 teaspoon
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Sprigs Fresh Thyme
- ½ tablespoon Vegetable Oil
For the Blackberry Sauce:
- 150 g Blackberries 1 Cup
- 175 ml Beef Stock ¾ cup
- 1 Garlic Clove
- 25 g Butter 1 tablespoon + 2 teaspoon
- 6 Juniper Berries
- 1 tablespoon Redcurrant Jelly
- Pinch of Sugar
Instructions
- Melt the butter for the sauce in a small (15cm-17cm) saucepan over medium heat.
- When the butter starts to foam, bash the garlic with the side of a knife and add it to the butter along with the lightly crushed juniper berries and cook for 3-4 minutes.
- Pour in the beef stock and add two-thirds of the blackberries and the redcurrant jelly, reduce the heat to low and cook for 15 minutes.
- Blend the sauce and pass it through a fine-mesh sieve.
- Add the remaining blackberries to the sauce just before serving for 1-2 minutes just to heat through.
- Heat a large (28-30cm or 11-12") frying pan or skillet over a high heat; try not to use nonstick.
- Rub the steaks with the oil and then season with salt and pepper.
- When the pan is hot, place the steaks in the pan and cook for 90 seconds, then flip them and turn the heat down to medium-low.
- Add the butter and sprigs of thyme.As the steaks cook, constantly baste with the foaming butter and flip every two or 3 minutes until they are cooked to your liking. This will take around 4-5 minutes per side in total to get steaks that are just pink and cooked to a temperature of 57°C or 135°F. The internal temperature of the meat will rise by around 7-8°C during the resting process.
- Remove the steaks from the pan and place them on a board, then cover with foil and rest for 8-10 minutes before carving.
Nutrition
Serving: 1 | Calories: 691kcal | Carbohydrates: 22g | Protein: 49g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 19g | Cholesterol: 202mg | Sodium: 814mg | Fiber: 6g | Sugar: 11g
