Wild Boar
Wild Boar is cheap and readily available in most areas, just befriend a local hunter and for a few TL you can fill your freezer. Now a word of warning wild boar and domestic pig carry pathogenic bacteria called trichinosis, so make sure you always cook properly so as to destroy these bacteria.
Try to get a female boar for your meat as the males taste much gamier. A good marinade will break down the elastin and collagen in the meat making it much more tender. Keep in marinade for 4 to 7 days.
For the Marinade:
1 bottle red wine
4 tablespoons vinegar
chopped onions and root vegetables
bay leaves
peppercorns
Cover the meat with marinade and keep in fridge for a couple of days. The loin of the wild boar is the meatiest and tastiest part, so try this dish.
Loin of wild boar grand veneur
Marinade as above, then cover the loin in best back bacon (yes, I have best back bacon for sale just contact me for details), saving the marinade for later. Roast the loin of boar in the oven for 50mins per kg on about 180 degrees.
Using a short pastry, make blind baked tartlettes. When I say blind baked I mean bake without filling, so instead of cooking with a filling, fill the tartlettes with dried beans to stop the pastry from rising. Once they are cooked then fill them with a black cherry filling, just black cherries and a little black cherry jam.
Once the meat is cooked remove from oven and leave to relax. Take the oven dish and add the marinade to the dish and cook and stir on a high heat. Reduce the mixture by half and then thicken with cornflour, strain to remove any impurities and then add some black cherries, season with salt and pepper.
Slice the loin of boar and then place a cherry tartlette with the meat and cover meat with sauce. You now have a professional dish of wild boar, hope you enjoy. Bon Appétit!
Contact: Greg (The Sausage King) This e-mail address is being protected from spambots. You need JavaScript enabled to view it , 0534 650 61 54 or 0536 571 60 70