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Variant of boar

Written by admin. Posted in Furry game meat, Game meat, Meat main courses

Cuisine: Creative
Cooking time: 40 minutes (plus 3 hours for the cooking of the boar)
Ingredients for 4 servings
Boar pulp 500 g
No. 1 caul fat
No. 4 cabbage leaves
Chanterelles 150 g
Porcini mushrooms 150 g
No. 1 tablespoon chopped chervil
Butter 50 g
No. 1 shallot
Extra virgin olive oil as needed
Salt as needed
Ground pepper as needed
Boar bones and leftovers as needed
Carrots, celery and shallots 150 g
Mushrooms 100 g
No. 2 tablespoons tomato paste
Red wine 600 g
n. 10 juniper berries
Extra virgin olive oil as needed
No. 2 Granny Smith apples
No. 1 tablespoon finely chopped chervil
No. 1 finely chopped shallot
Butter 80 g
No. 1 tablespoon powdered sugar
No. 2 thyme leaves
Bo. 1 bay leaf
Salt as needed
Ground pepper as needed

PROCEDURE
Fry gently in the oil the boar pulp in pieces and the mirepoix. Add 100 ml of red wine and add the tomato puree and the berries. Reduce, wet with water and cook for about 3 hours. Peel the apples and cut into quarters. Caramelize the sugar with the butter, add the white wine and the apples. Prepare a stuffing with one part of the boar. Diced the mushrooms, sweat them in butter with shallots and chervil. Let cool and add the filling. Blanch the cabbage, refresh it in cold water, dry it and spread it with the stuffing. Add salt and pepper to the fillets, place them over the filling and roll them in a cabbage leaf, then in the caul fat. Add salt and pepper to the boar pieces, add the bay leaf and thyme and cook in the clarified butter, let the meat rest after cooking.Serve the boar pieces with the mushrooms, the caramelized apples and the sauce.

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