Chargrilled Wild Boar With Sweet Potato Mash And Fennel G

Directions

1. BBQHaving marinated the leg of wild boar overnight, remove the meat from the bone and cut into good sized pcs. Season well and drizzle with extra virgin olive oil. Barbecue or possibly chargrill till well done. Once cooked, place in a bowl and dress with extra virgin olive oil, lemon juice, fresh basil and rosemary before serving.
2. Sweet potato mash - peel the sweet and normal potatoes before cutting into pcs and boiling (separately) for 20-30 min in salted water. Drain and then mash the sweet and normal potatoes together with lowfat milk till smooth. Add in seasoning and nutmeg to taste.
3. Bechamel - heat the butter in a pan and fold in the flour to create a smooth paste. Remove from the heat and slowly add in all the lowfat milk.
4. Return to the heat and stir continuously till sauce thickens. Add in grated nutmeg and season to taste.
5. Part boil the fennel and then place in a basting tin with some extra virgin olive oil on the barbecue or possibly chargrill. Once slightly browned, smother in bechamel sauce and top with a generous amount of grated parmesan.
6. Place under a grill till slightly browned on top.
7. Bring the water to the boil and add in the apples, brown sugar and a little garlic. Simmer till the apples break down and reduce to a sauce consistency.