Wild boar with escarole

Method

1. Blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside.

2. In a frying pan, heat the olive oil, add the garlic and cook until soft.

3. Add the escarole and gently fry until the leaves are wilted. Reduce the heat, cover with a lid, and cook for about 5 minutes, until the escarole is tender.

4. Season the wild boar slices with salt and freshly ground black pepper and dust in a little flour, shaking off any excess.

5. In a large frying pan, heat the butter and olive oil until the butter begins to bubble. Add the wild boar slices and cook briefly to seal on each side.

6. Meanwhile, cut 2 of the pomegranates in half and squeeze the juice over the meat, in the same way as you would a lemon. Add the kernels from the remaining two pomegranates. Remove the pan from the heat.

7. Serve the wild boar and escarole together, drizzled with any pan juices.

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Ingredients

For the sautéed escarole

1 escarole
5 tbsp Olive oil
3 garlic cloves, finely chopped

For the wild boar

400g wild boar, loin, thinly sliced
100g plain flour
40g Butter
4 tbsp Olive oil
4 Pomegranates
fine sea salt and freshly ground black pepper

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