Chef David Bulman of the now-closed Pittsburgh restaurant Seasons paired this sculptural rack of boar with a simple crust of egg white, mushroom dust, and herbs. Wild Purveyors brought the boar from the Southwestern region of the United States, where this aggressive, hard-to-manage animal is treasured for its unique taste. Wild Purveyors’ CEO Cavan Patterson comments, “Their omnivorous diet of small animals, wild fruits and tubers, and tons of acorns creates a place-specific flavor. There’s nothing docile about a boar, but it’s worth the trouble.”
Wild Mushroom-Crusted Wild Boar Recipe
INGREDIENTS
1 egg white, beaten with a bit of water until smooth
Rack or loin of boar Handful dried porcini mushrooms
1 tbsp. fresh thyme leaves, finely chopped
1 tbsp. cooking oil
INSTRUCTIONS
- Beat the egg white with a bit of water until smooth. Brush the loin or rack with it, season liberally with salt and thyme. Grind mushrooms in food processor until very fine. Roll meat all over in the powder.
- Meanwhile, heat the cooking oil in a cast-iron or heavy pan. Brown the meat on one side, then the other. Continue searing all over, being careful not to break the crust, until rare to medium-rare, then allow to rest for a few minutes.
Root Vegetable Porridge Recipe
INGREDIENTS
1 yukon gold potato, large
2 tbsp. olive oil
1 leek, washed and thinly sliced
1 celery root, diced small
2 carrots, diced small
1 turnip, peeled and finely diced
1 apple, peeled, cored and finely diced
3 cups stock (vegetable, beef, or chicken)
1 tbsp. honey
1/2 cup cream
2 tbsp. butter
Fresh herbs: chives, thyme, parsley, or chervil
Salt
INSTRUCTIONS
- Measure and prepare all ingredients as noted.
- Wash the potato well. Poke holes in it all over with a fork, place in a microwave, and cook on high for 5 to 7 minutes or until very tender. Remove skin and pass the potato through a food mill or strainer. Reserve 1/4 cup of the potato puree. The rest can be used for something else.
- Place the leek in a heavy-bottom saucepan or very wide sauté pan with enough oil to coat the bottom lightly; add a little bit of salt. Sauté for 2 to 3 minutes until fragrant and sweet. Do not brown. Add the celery root, carrots, turnip, and apple and continue to sauté for a couple minutes. Place heat on high and add stock. It should be enough to cover the vegetables completely by a ¼ inch. The amount needed will vary based on the size and shape of the pan. Bring to a fast simmer and cook uncovered until almost all the liquid is gone.
- With the heat still on high add cream and potato puree. Mix well. Simmer for a couple minutes until mixture is thick and resembles risotto or oatmeal. When thickened to desired consistency, and the vegetables are quite tender, remove from heat. Rest for a couple minutes and cool.
- Add the butter and stir until it’s completely mixed in. Season to taste with honey, salt, and herbs of your choice.
Recipe by Chef David Bulman / Photography by Adam Milliron / Styling by Ana Kelly
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