Roasted Poultry, Wild Boar Bacon, and Mushroom Farro with Pan-Roasted Fennel and Carrots

Name: Roasted Poultry, Wild Boar Bacon, and Mushroom Farro with Pan-Roasted Fennel and Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chopped wild boar or regular bacon; 1 Tbsp freshly ground black pepper; 4 servings Freshly ground black pepper; 5 whole black peppercorns; 142 grams blackberries; 4 servings Canola oil; 2 mediums carrots; 3 mediums carrots, cut into 1-inch pieces; 1 medium rib medium celery rib; 1 small Bones from 4 whole game hens, chickens, or pigeons; 4 smalls whole game hens, small chickens, or pigeons; 118 milliliters dried currants; 118 milliliters dry red wine; 473 milliliters farro; 2 mediums fennel bulbs, cut into wedges and cored; 2 sprigs fresh rosemary; 2 sprigs fresh sage; 2 Tbsps chopped fresh sage leaves; 2 whole green peppercorns; 3 Tbsps honey; 2 Tbsps kosher salt; 4 servings Kosher salt; 2 Tbsps maple syrup; 237 milliliters sliced mushrooms; 59 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 1 medium onion; 1 Tbsp red wine vinegar; 1 medium shallot, minced; 1 Tbsp vinegar

Need a dairy free main course? Roasted Poultry, Wild Boar Bacon, and Mushroom Farro with Pan-Roasted Fennel and Carrots could be a tremendous recipe to try. This recipe makes 4 servings with 2738 calories, 170g of protein, and 164g of fat each. This recipe covers 70% of your daily requirements of vitamins and minerals. Head to the store and pick up water, celery, honey, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

In a large stockpot, combine the bones, water, carrots, onion, celery, rosemary, sage, and peppercorns and bring to a boil. Reduce the heat and simmer for about 3 hours, skimming occasionally. Strain the stock. Measure 3 1/2 cups of stock for cooking the farro, and reserve any leftovers for later use.

Ingredients you will need

Peppercorns

Rosemary

Carrot

Celery

Farro

Onion

Stock

Water

Sage

Equipment you will use

Pot

Preheat the oven to 350F.

Equipment you will use

Oven

Cut each of the game hens, chickens, or pigeons in half then season all over with kosher salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Game Meat

In a large saut pan over moderately high heat, warm the oil. Working in batches, add the birds, skin side down, to the pan and sear until the skin is golden brown and caramelized.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer the birds, as done, to a roasting pan or large rimmed baking sheet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (do not touch the bone) registers 165F.

Ingredients you will need

Bone

Equipment you will use

Baking Sheet

Roasting Pan

Kitchen Thermometer

Oven

In a medium saucepan over moderate heat, cook the bacon until crispy.

Ingredients you will need

Bacon

Equipment you will use

Sauce Pan

Transfer the bacon to a paper towellined plate and pour half the rendered bacon fat into a medium saut pan and set aside.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add the shallot to the original saucepan and saut, stirring occasionally, until translucent then add the farro and saut, stirring occasionally, until just toasted.

Ingredients you will need

Shallot

Farro

Equipment you will use

Sauce Pan

Add the reserved 3 1/2 cups of stock to the farro and bring to a simmer. Continue simmering until soft and tender.

Ingredients you will need

Farro

Stock

While the farro is simmering, heat the rendered bacon fat in the medium saut pan.

Ingredients you will need

Bacon Drippings

Farro

Equipment you will use

Frying Pan

Add the mushrooms and saut, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Season with kosher salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Mushrooms

Add the mushrooms and bacon to the farro and stir to combine. Keep warm.

Ingredients you will need

Mushrooms

Bacon

Farro

In a small saucepan over moderately low heat, bring the olive oil, sage, and peppercorns to a simmer. Shut off the heat and let the oil cool until it's fragrant with sage and peppercorn. Once cool, strain the oil.

Ingredients you will need

Peppercorns

Olive Oil

Sage

Cooking Oil

Equipment you will use

Sauce Pan

In small saucepan over moderate heat, bring the blackberries, currants, red wine, honey, and vinegar to a simmer. Continue simmering until the mixture is thick and jamlike, 8 to 12 minutes.

Ingredients you will need

Blackberries

Currants

Red Wine

Vinegar

Honey

Equipment you will use

Sauce Pan

Remove from the heat and set aside.

Preheat the oven to 450F.

Equipment you will use

Oven

Arrange the fennel and carrots in separate baking dishes or baking sheets.

Ingredients you will need

Carrot

Fennel

Equipment you will use

Baking Sheet

Drizzle each with 1 tablespoon olive oil then season with kosher salt and freshly ground black pepper. Roast, turning occasionally, until tender and well caramelized, about 15 minutes.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Olive Oil

Transfer to a large bowl, drizzle with the maple syrup and vinegar, season with kosher salt and freshly ground black pepper, if desired, and toss to combine.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Maple Syrup