Never tried


Carré de petit sanglier - Rack of small boar
(can also be done with lamp I think)

Ingredients (4 persons):
- 700 g rack of marcassin (lamb)
- salt pepper
- 2 soup spoons peanut oil
- 2 soup spoons 'sapin' honey (or forest honey)
- 30 g pine nuts
- 100 g of 'baies d'épine-vinette' or fresh 'airelles'
- 1.5 dl beer
- 250 g forest mushrooms
- 100 g brussel sprouts
- 1 soup spoon olive oil
- 1 coffee spoon butter
- 2 dl of game or beef 'fond'
- 2-3 soup spoons of juniper alcool or gin

Preparation:
- Pre-heat the oven to 160 degrees. Slat and pepper the meat,
 Brown it in oil for 3-4 mn. Place in a 'earth' cooking dish
 and smother with the honey. Turn the pine nuts and the 'baies'
 in the cooking juices, add the beer. Poor on the meat and
 cook in oven for 25-30 mn. Baste every now and then.

- Clean and cut the mushrooms in large pieces. Thin out the leaves
 (effeuiller) of the brussel sprouts, blanch in salt water for 1 mn,
 then carefully drain. Start cooking the mushrooms in oil, add the
 butter and the brussel sprouts, cook for 5 mn, add salt & pepper.

- Place the meat on a dish, place the pine nuts and the baies on top,
 reserve in the turned off & open oven for 10 mn. Filter the juice in
 a pot, add the beef 'fond' and the alcool et reduce to 1/2. Add salt
 and pepper. Cut the meat and serve with the vegetable and the sauce.