Razorback goes great with Burger and Fries

Wild Boar Burger x 4ppl

800gr Minced Wild Boar
100gr Panko Breadcrumbs
2 egg yolks
4 x Brioche Bun
1 x baby gem lettuce
200gr Sliced Red Onion
1 x Beef Tomato
Salt and pepper to taste

800gr chips (preferably skinny chips)

Method
· Mix wild Boar meat with egg yolk and breadcrumbs, season
· Mould into 4 patties and set aside in fridge to set
· Slice bun in half and toast
· Add relish to bottom of bun
· Top with washed baby gem, sliced red onion and a slice of beef tomato
· Remove burger from fridge and sear in a hot pan on both side and cook in oven at 200c for approx 8/10 minutes
· Place on top of bun, add some more relish, bun lid and serve.

Relish x 4ppl

100gr chopped shallot
10gr chopped garlic
10gr chopped red chilli
10ml olive oil
50ml red wine vinegar
50gr caster sugar
10gr tomato puree
300gr chopped tinned tomatoes
4 x ripe tomatoes seeded removed and diced
Salt and pepper to taste

Method

· Sweat down shallot and garlic in a pan without colour
· Add chilli, sugar and vinegar and reduce by half
· Add chopped tomatoes, tomato purée and simmer for 20/25 minutes until reduced and thickened
· Remove from heat, season to taste and allow to cool
· When cooked add de-seeded and diced fresh tomato
· Check seasoning and serve in and alongside burger