Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce


  • 2 bone-in wild boar rack chops
  • 2 tsp rapeseed oil
  • 6 apples (peeled, cored and diced)
  • 1 full measure of irish whiskey
  • 2 tsp irish honey - look for raw honey though as opposed to pasteurized (farmers' markets or local bee keeper associations).
  • 3 large rooster potatoes
  • 1/4 head of curly kale
  • 2 knobs of butter
  • splash of milk
  • pinch of salt
  • 1 scallion


  • Boil potatoes, strain and mash and add half the butter, dash of milk and a dash of cream but be careful not to have them too wet. Set aside.
  • Melt the remaining butter and add the chopped up kale.
  • Season and cook until soft then add the scallion.
  • Add to mashed potato, adjust seasoning and consistency then set aside.


  • Add the apple, whiskey and honey to a pot and stew until apples are soft but not too long to cause a colour change.
  • When soft, blend to a smooth purée.


  • Add all the ingredients to a pot and boil until soft enough to blend.
  • Blend to a smooth purée and adjust seasoning.


  • Heat the rapeseed oil in a heavy based pan. Season each side with salt. Pan fry until golden brown on both sides and place into a pre-heated oven at 170 degrees C for approx 6-8 minutes.
  • Spoon the colcannon onto the centre of a plate.
  • Top with 2 boar chops.
  • Drizzle with Creamed Jerusalem Artichokes, a swirl or spoonful of apple sauce and two strips of crackling.


Gary's top tips: For a healthier option eliminate the creamed artichokes, roast half the amount in a pre-heated oven until soft and mix through the colcannon. Rest the boar chops for 1 hour prior to cooking at room temperature. Rest the boar for 2 minutes after cooking for optimum tenderness and flavour. Substitute kale for Savoy cabbage or just use scallions and make champ.

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