It’s the gibier (wild game) season here in France and when M. Parret came to me with a portion of wild boar fillet, I knew he was hungry. Since the operation on his second knee, his appetite hasn’t been what I consider normal. Can’t have him wasting away 😉
I had some apples and fingerling potatoes from M. Parret’s garden. I always have the wrong apples for cooking! Of course they melted after about 30 minutes but the flavor and aroma was correct.
These soft, dried figs are perfect with either duck or pork. I tossed a few in for fun.
I visited my surviving potted herbs and grabbed some rosemary, thyme, added garlic and onion from the bin, cooking on a whim. Tajine, herbs, aromatics, fruit, gamey meat; there was no way I could fail! I don’t believe that y’all have seen my new blue tajine. I finally seasoned it today before using it for the first time.
Le Parret made a superb, peppery, cucumber salad that we devoured with chunks of heavily buttered baguette. I really could have stopped there but the chief of the course police was giving me the ole “Americans can’t hang” eye. Onward.
The boar was very good with the fruit. In fact, I would make this again. Sage in the upper right hand corner of the photo is a plant I gave to M. Parret last year. He claims to not remember that 😀
This is the first time I’ve tasted Mont d’Or cheese. It is soft and butterfat rich. Le Parret says that it is a delice (delight) heated for 30 minutes in it’s box and served with a crusty baguette.
I think M. Parret’s doctor must have told him to lay off the creme (custard) that he adores. He’s now doing fruit compotes; red peach and raspberry.
We drank moderately; Petit Chablis with the meal and a Julienas with the cheese.
Tajine Roasted Wild Boar with Fruit
1 lb piece boar fillet
1 lb fingerling potatoes, halved
2 cooking apples, cored, quartered and halved
4 soft, dried figs, quartered
4 tiny onions, quartered
2 garlic cloves, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves, chopped
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
In a large bowl, mix everything together, then place in the bottom of a tajine with the fillet on top. Roast for 30 minutes at 400 F, stir the vegetables, then continue to roast for another 30 minutes.