Chef Recipe: Wild Boar with Yukon & Prosciutto Gratin, Heirloom Carrots & Chanterelle Reduction

This month’s recipe comes from Justin Downes of Vineland Estates — a picturesque winery that has been awarded one of the World’s Best Winery Restaurants by Wine Access magazine.

It’s easy to see why: the restaurant is housed in a renovated 1845 farmhouse; it’s chic, welcoming and cozy  interior giving way to breathtaking panoramic views of sprawling vineyard trailing out to Lake Ontario on one side and the rustic forest of the Niagara Escarpment on the other.  (If you get a chance to talk to Brian Schmidt, Vineland’s winemaker, ask him how this bucolic scene helps him make great wines).

Justin took the helm as Executive Chef last year – a full turnaround from when he started his culinary career at Vineland in 1999 as a kitchen steward.  After attending Niagara College’s Chef’s Apprentice Program, he worked his way up to Chef de Partie at Vineland, then went to Italy for 6 months to work at the 2 Michelin Star restaurant, Arnolfo Ristorante.

Justin says his up close and personal experience with classic Italian cuisine still influences what he creates today: flavourful, exciting dishes that highlight the best of what local farmers have to offer.

Lakeland Wild Boar Rack, Yukon & Prosciutto Gratin, Heirloom Carrots, Chanterelle Reduction

Serves 6
Cooking time: Approx. 30 minutes, plus overnight

• 2 Wild Boar Rack (if wild boar is unavailable pork rack will do, but watch the cooking times)
• 12 Potatoes, washed, peeled and sliced on a mandolin
• 12 Prosciutto Slices
• 1L 35% whipping cream
• 1 Shallot
• 1T Black Peppercorns
• 6-8 Heirloom Carrots, washed and cut in ½
• 2 T Butter
• ½ lb Chanterelles, brushed of all dirt
• 1 Shallot, diced
• ½ L Beef Stock
• Salt and Pepper
• Fresh Thyme, Rosemary, Parsley, chopped (save the stems!)

In Advance

Cover the boar racks with a little olive oil, rub with herbs and fresh cracked pepper. Place in a zip lock bag and refrigerate over night.

The gratin needs to be done the day before so that it can cool.

Add the cream to a pot with the shallot, peppercorns, herb stems and a pinch of salt. Bring to a simmer, and cook for about 20-30 minutes until the cream is reduced to about half the volume.

While the cream is reducing, pre heat the oven to 350 F. Crisp the prosciutto in the oven on a parchment-lined sheet pan for approximately 5 minutes.

Line an oven proof 9×13 pan with parchment, and start layering the sliced potatoes, salt and pepper, and a small ladle of cream between every layer.  Layer in the crisp prosciutto about a 1/3 of the way and again at 2/3 of the way. Once all the potatoes are done, cover with parchment, place on a baking sheet, and bake in the oven for about an hour, until golden and bubbly.  Place in fridge over night with a weight on it so that the layers remain pressed together – I always use another pan filled with water.

Day Of

Pre heat your oven to 400 F.

Bring a pot of salted water to a simmer for the carrots.

For the reduction, heat a pan to medium-high heat. Add 2T oil, the shallots and the chantrelles, and sauté until tender.  Deglaze with a glug of red wine, add stock, a pinch of each herb, salt, pepper and reduce until the reduction will sit on the back of a spoon, approximately 20 minutes.

For the boar, place a pan on medium-high heat. Sprinkle the rack with salt and pepper, then carefully place it in the pan, turning to brown on all sides, approximately 5 minutes per side.  Finish in the oven for 10 minutes, and let rest for at least 5 minutes.

Cut your gratin into 6 pieces and place in the oven for about 10-15 minutes.

Blanch the carrots for 7 minutes, toss with a spoonful of butter, salt and pepper.

Place the gratin on the plate with the carrots, slice the rack that has rested and spoon the reduction over the meat.

Enjoy!

The Wine Sisters’ Pairing: This dish combines a lot of earthy elements from the meat to the mushrooms to the potatoes, but is also elegant and hearty at the same time. Try Vineland’s “Elevation” Cabernet, VQA Niagara Escarpment, 2009.  $25.00 Vintages 173609