Wild boar with celery root and ginger cake sauce

The Big Green Egg simply loves game. The flavour of game prepared on the Big Green Egg is unparalleled. Look at this recipe for wild boar, for example. Wild boar meat has a naturally intense flavour. Roasting it on the EGG will make that flavour stand out even more. We will finish off the recipe with a delicious gingerbread sauce and grilled celeriac, mushrooms and figs.

INGREDIENTS

FOR THE WILD BOAR

1 celery root with leaves
700 g wild leg of wild boar, deboned
1 bunch of garlic
2 dl port
190 ml game stock
40 g ginger cake
15 g butter
120 g porcini mushrooms
2 ripe figs

PREPARATION

Heat the Big Green Egg to a temperature of 180 °C without the grid. Cut the leaves off the celery root and set aside around 20 leaves. Place the celery root on the glowing charcoal and cook for 2 hours and then clean off the charred skin. Turn regularly while cooking. Blanch the celery root leaves for a few seconds in lightly salted water. Drain and re-cool with iced water. Set aside to drain on kitchen paper. Remove the celery root from the EGG and set aside to cool.
Place the Cast Iron Grid in the EGG and bring it back to the correct temperature. Spread the deboned wild boar out on a clean work surface. Halve the bunch of garlic and rub the meat in with this. Sprinkle with salt & pepper, bind up the meat using butcher’s twine and grill evenly until brown.
Take the meat off the grid, position the Ribs and Roasting Rack and place it in the Rectangular Drip Pan. Remove the grid from the EGG, and then place the convEGGtor and grid back again. Place the Rectangular Drip Pan on top and insert the probe of the Dual Probe Remote Thermometer into the core of the meat. Close the lid and cook for around half an hour until reaching a core temperature of 60 to 65 °C.
In the meantime, for the sauce, pour the port into a saucepan. Quickly bring the mixture to the boil and let it boil down to half its volume. Add the game stock and reduce further to a third of its volume. Turn down the temperature, crumble the ginger cake above the saucepan and use a beater to create a smooth sauce. Take the sauce off the stove and stir in the butter, and then season to taste with salt & pepper. Halve the porcini mushrooms and cut the figs into quarters. Cut the celery root into slices of around 2 cm thick and using a ring with a diameter of 6 cm cut heart out the middle of each slice. Remove the meat from the EGG and set it aside to cool under silver paper. Remove the accessories from the EGG, but back the Cast Iron Grid and bring it back to the correct temperature.
Using a spatula, place the slices of celery root, along with their hearts, on the hot grid and grill both sides for one minute to create the characteristic grilled pattern. At the same time, grill the porcini mushrooms and figs on both sides. If necessary, heat the sauce.
Carve the meat into thin slices and halve the celery root rings. Dish up even portions of meat on the plates. On each plate, place a celery root heart and top with the grilled figs and mushrooms. Position the halved rings of celery root next to this, dribble sauce over the top and