Lower Nabs Farm Fresh Foods
Wildboarclough, Macclesfield, Cheshire, UK Tel: 01260 227218

















 
lamb
 

CRANBERRY SAUCE FOR WILD BOAR
 

Serves 2

2 Rounded tbsp Cranberry Jelly
Grated rind and juice of half an Orange
Grated rind and juice of half a lemon
1 teasp freshly grated root ginger
1 slightly rounded teasp of mustard powder
3 tablespoonful of port OR whisky

1. Make the sauce 2 hours before needed.

2. Take off the rind of the half orange and lemon with potato peeler and shred into fine strips with a sharp knife.

3. Place ginger, cranberry jelly and mustard powder into a small pan and add rind and juice and place onto a medium heat.

4. Bring to simmering point whisking continually.

5. Turn off the heat when it starts to simmer and pour in the port or whisky.

6. Pour into a jug until needed.

 

ORANGE SAUCE FOR WILD BOAR CHOPS

 

Serves 4

1 level dessertspoonful Cornflour
1 tablespoonful demerara sugar
Finely grated rind and juice of 2 Oranges
1 tablespoonful chopped Parsley
Seasoning

1. Put chops onto grill

2. Mix together cornflour, sugar, rind and juice

3. While meat is cooking prepare sauce.

4. Put 1 tbs of meat juice into a small pan and mix in prepared sauce ingredients stir over a gentle heat until it thickens and stir in parsley.

5. Season to taste and pour over meat.

 

 

MUSHROOM AND CREAM SAUCE

 

Serves 4

1 oz Butter 1 Onion chopped finely
1oz Plain Flour
Half pint single cream
8 oz chopped Mushrooms
Seasoning

1. Grill Meat

2. Fry onion in butter until golden

3. Mix in mushrooms and fry for 2 mins

4. Add flour and stir to a paste

5. Add cream and cook VERY gently to thicken

6. Season to taste

7. Pour over grilled meat and serve