Wild Boar Bouchées

Name: Wild Boar Bouchées
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams wild boar shanks; 113 grams carrot, large dice; 1 garlic clove, minced; 4 servings olive oil; 227 grams onion, large dice; 4 servings pepper; 170 grams red wine; 1 rosemary sprig (about 2″ long); 4 servings salt; 2 thyme sprigs; 113 grams turnip, large dice

Wild Boar Bouchées is a gluten free, dairy free, and primal main course. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 481 calories, 50g of protein, and 22g of fat. Head to the store and pick up boar shanks, rosemary sprig, turnip, and a few other things to make it today.

Instructions

Take the shanks out of the braiseliquid. Discard the bones and fat, and reserve about 12 oz of the meat, keeping the rest for another recipe. Strain the braiseliquid and reserve.In a saucepan, saut the pancetta over high heat.

Ingredients you will need

Pancetta

Meat

Equipment you will use

Sauce Pan

Add the mushrooms, and cook until soft.

Ingredients you will need

Mushrooms

Add the braise liquid, and reduce until it coats the back of a spoon. Stir in the heavy cream and green peas. Shred the meat between your fingers, add to the saucepan and reserve.

Ingredients you will need

Heavy Cream

Green Peas

Meat

Equipment you will use

Sauce Pan

Roll the puff pastry into a rectangle about 3 thick.

Ingredients you will need

Puff Pastry Sheets

Roll

Cut out 8 discs using a 3 1/2 cutter.

Transfer to a baking sheet lined with parchment paper, and refrigerate for 30 minutes.

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Baking Paper

Baking Sheet

Cut out the centers of 4 of the discs using a 2 3/4 cutter. You should now have 4 small discs, 4 large discs, and 4 rings.

Mix the egg yolk and the milk, and brush the discs and rings with this eggwash.

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Egg Yolk

Milk

Place the rings on top of the large discs, pressing lightly to adhere. Prick the centers of these bouches and bake together with the small discs (the lids) in a 350 F oven for 20 minutes.

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Oven

Transfer to a cooling rack, and remove the excess dough inside the bouches.Reheat the meat mixture and stir in the butter. Fill the bouches and serve immediately.

Ingredients you will need

Butter