Pan fried fillet of wild boar

1. Pre heat your oven to 180°C.
2. In a medium saucepan heat approx. 1 Tbsp of oil until just smoking. Add the finely diced shallots and garlic and sauté until translucent. Deglaze the pan with a little of the wine and reduce. Add the remaining wine and reduce by one third until the alcohol has burnt off.
3. Add the stock, whole black pepper corns and juniper berries. Reduce this by about half to three quarters.
4. Place diced potato in a medium saucepan and cover with salted water. Bring to the boil until potato is tender.
5. While the potato is cooking, quickly heat up a large pan and sauté the pancetta until the fat has drawn out. Set the pancetta aside on kitchen paper for use later on.
6. Check the jus, if it is almost reduced by half then heat a pan with another tablespoon of olive oil. Salt and pepper the wild boar fillet and have it ready to seal.
7. While the pan is heating up drain your potatoes and mash them with a small knob of butter and salt and pepper. Remember to not be too heavy on the salt as the pancetta will bring a salty quality to the Colcannon too. By the time the potato is mashed the pan should be lightly smoking.
8. Lay the wild boar fillet in the pan and seal on one side for 30 seconds. When you flip the fillet, add the pear, flat side down and a good knob of butter. You must be careful here to not let the pear burn. Set the pan in your pre heated oven.
9. The wild boar fillet should take approximately 7 - 10 minutes to cook, depending on the size - check by touching it to see if it is slightly firm, if so take it out and rest for 3 - 5 minutes.
10. While the boar is resting take your jus off the heat and strain it through a sieve, discarding the shallots etc. Return the liquor to the pan and continue to reduce until it begins to thicken slightly, check seasoning.
11. Add the pancetta and chopped cabbage to the pot with your potatoes. Return this to the heat and mix in the cabbage and pancetta until it is well combined. The heat will allow the cabbage to wilt a little but not too much. Once this is done return the boar to the oven to warm through.
12. In a large rimmed bowl set the colcannon in the middle, carve the boar and arrange on top, lay the pear just to the side of the boar and finish with the jus.

New World Recommended Wine Pairing: Shingle Peak Reserve Pinot Noir