Wild boar loin and sausage parcel, sour winter slaw and poached quince

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A seasonal feast of flavours. The slaw needs to me made three days in advance.

Ingredients

For the sour winter slaw base

For the slaw mix

For the wild boar and sausage parcel

For the wild boar sausage meat

For the parcel

  • 5 sage leaves
  • 100g/3½oz pork caul, soaked in salted water till white and dried on a cloth (alternatively use streaky bacon)
  • vegetable oil, for frying

For the poached quince