Wild boar with celeriac purée and a hot mustard relish

David Massey combines toothsome wild boar with a smooth celeriac puree and tangy mustard relish in this delightful dinner party dish
By David Massey
Wild boar with celeriac purée and a hot mustard relish
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 800 g piece saddle wild boar
  • 2 tbsp olive oil
  • 1/2 celeriac
  • 1 large potato, peeled and cubed
  • 30 g butter
  • 2 tbsp double cream
  • handful of flat leaf parsley, finely chopped

For the relish:

  • 2 shallots, finely diced
  • 1 red chilli, finely diced
  • 3 tbsp white wine vinegar
  • 1 tbsp water
  • 1 tbsp caster sugar
  • 1/4 tsp mustard powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tsp cornflour
  • handful of small florets cauliflower
  • 1/2 apple
  • black pepper


1. Soak the shallots in salted water overnight. Drain well and set aside.

2. Set the oven to 200°C/gas 6. Place the chilli into a pan with the vinegar and water.

3. Bring to the boil and simmer for 2-4 minutes. Leave to cool.

4. Meanwhile mix together the caster sugar, mustard powder, turmeric, garam masala, and cornflour with a drop of water to create a runny paste.

5. Add to the vinegar and cook over a moderate heat, until thickened. Finally add the blanched cauliflower florets, shallots and finely chopped apple.

6. Mix and season to taste with salt and freshly ground black pepper. Add enough water to create a sauce consistency. Set aside.

7. Season the wild boar. Heat the oil in a frying pan over a moderate heat and fry on both sides.

8. Place into a roasting pan, cover with greaseproof paper and roast for 7-10 minutes. Remove from the pan, keep warm and leave to rest for another 7 minutes.

9. Meanwhile, cook the celeriac and potato in plenty of boiling salted water, until softened. Strain and pass through a potato ricer. Add the butter, cream and stir well. Mix in the chopped parsley. Season to taste.

10. To serve, spoon a generous amount of celeriac puree onto the plate. Slice the wild boar and arrange on top. Serve with a spoonful of the relish.

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