Grilled Minutes of WILD BOAR with Onion Confit and Sweet Potatoes
Serves 4

4 escalopes (thin slices) cut from a haunch of wild boar          
Fine sea salt
Freshly ground black pepper
Butter or olive oil for frying           

Onion Confit
1 lb. (450g) button (pearl) onions           
4 oz (100g) clear honey
3 tbsp. (45ml) white wine vinegar           
2 tbsp. (30ml) demerara sugar

Sweet Potato Moulds
2 lb (900g) sweet potatoes (yams)           
3 tbsp. (45ml) cream
Juice of 2 lemons           
egg yolk
Grated fresh root ginger to taste

1. First make the onion confit by placing the onions in a pan with the vinegar. Bring to the boil and reduce the vinegar by half. Add the honey and sugar and simmer until the onions are soft and the sauce is thick, dark and sticky.

2. Meanwhile, make the sweet potato moulds: peel the sweet potatoes and remove any brown specks. Cut them into ¼ inch (5mm) slices, put in a saucepan, cover with water and add the lemon juice. Simmer until the potatoes are soft enough to mash. Drain well and mash. Mix in the ginger, cream and egg yolk. Fill greased dariole moulds with the mixture and keep warm.

3. Flatten the boar escalopes with a meat mallet or heavy weight until they are ¼ inch (5mm) thick. Season with salt and pepper. Grill (broil) or pan fry in a little butter or olive oil until well browned on both sides but still pink in the centre. Do not overcook. Rest for a minute then serve with the onion confit arranged on each plate in a semi-circle around the escalopes and the unmoulded sweet potato garnish to one side.