Roast Fillet of WILD BOAR with Apples & Prunes

Serves 4


2 lbs. (1kg) trimmed and boned fillet of boar          
Pinch caraway seeds
2 apples (peeled, cored and sliced)           
1 clove of garlic, crushed
4 oz (100g) pitted prunes           
Oil
1 pint (600ml) hot stock (or water)           
Salt
Freshly ground black pepper           
2 oz (50g) flour


1. Using a sharp knife, make an incision through the centre of the fillet. Fill alternately with the apples and prunes. Rub the fillet with salt, freshly ground black pepper, caraway seeds, garlic and oil. Place in a roasting dish with a little water and roast in a moderate oven (1900C/3750F/ gas 4-5) for approximately 1-1¼ hours until tender. Remove and set aside.

2. Sift the flour into the roasting tray juices, mixing to a smooth paste. Cook for a few minutes before adding hot stock (or water). Bring to the boil and correct the seasoning.

3. Carve onto a serving dish and coat with sauce.