#1 Boar rib roast with red berries - by Ernest
“For four people, take a fine rack of boar of at least eight chops.
Baste with mustard, some freshly ground pepper and Provence herbs, and put in the oven at 100° for 1 hour 15 minutes to 1 hour 30 minutes.
Gently fry some shallots in a cast iron pan and cover with a full-bodied red wine, for example a Côtes du Rhône. Salt, pepper, add a bouquet garni and a few juniper berries, then reduce at low heat.
Once the wine has reduced enough, add three to five spoonfuls of blueberry jam, stir until well mixed, then leave to simmer for a few minutes.
Take the rack out of the oven and cut into chops. Add a little fresh cream to the sauce and pour over the chops. Sprinkle with a little sea salt and serve immediately.”
Reminder: boar must first be frozen then served well done to avoid any risks.