Grilled Warthog on Parsnip Puree with medley of Vegetables and Chocolate Jus
12 December, 2012
Ingredients
• 2 Warthog Fillets OR steaks
• 4 Large Parsnips, roughly chopped
• 500ml Cream
• 200g Assorted mixed Vegetables (baby marrow, carrot, red pepper, yellow pepper), cut into 2cm cubes
• 50ml Chocolate Jus
• Salt and Pepper to taste
• 10ml Olive Oil
• 10g Butter
Chocolate Jus
• 1 bunch of fresh thyme
• 1 kg bones of beef
• 1 kg tomato paste
• 10 garlic cloves
• 4 large diced unpeeled onions
• 2 whole celery stalks
• 2 large dice Carrots
• 750ml Red Wine
• 10g Shaved Dark Chocolate
• 10 – 12 black pepper corns
Roast the bones in the oven until golden brown
Rub the tomato paste on the bones and reserve.
Fry the carrots in some oil in a deep pot on moderately high heat until browning occurs, add the onion and celery and continue to fry to release the natural sugars in the vegetables. Add your bones to the pot and deglaze with the red wine. Fill the pot with cold water, bring to a boil and simmer. Reduce stock by 50% skimming the impurities that float to the top, strain, place stock back on heat, reduce again until the sauce is rich and glossy. Add chocolate and stir until combined. Adjust seasoning if necessary.
Place parsnips and cream in a pot, bring up to the boil and simmer until parsnips are soft. Place the Parsnips in a blender with half the cream and blend to a smooth puree adjusting thickess with the leftover cream. Season with salt and pepper and set aside. Saute mixed vegetables in Olive Oil, season and keep warm.
Season Fillets with Salt and Pepper. In a moderately hot pan, seal off the fillets and cook 5-6 minutes per side for medium doneness. Rest the meat before slicing.
To plate, spoon puree onto one side of the plate and using the spoon spread the puree in a single line down the plate. Arrange the vegetables next to the puree and place steaks on top. Pour some of the Chocolate Jus over the steaks and serve.
