Saturday, March 13, 2010

Wild boar and more

Long weekend! (1848 Revolution)

Project 1: Marinading wild boar

Our wild boar from the Jankovich Birtok estate in southwestern Hungary has now begun its 48 hours of marinading. By the end of the (long) weekend, it should be Cinghiale in Dolce Forte.

  • ~3 pounds wild boar, cubed
  • 2 cups red wine
  • 1/2 cup red wine vinegar
  • 2 bay leaves
  • fresh thyme
  • 1 carrot, chopped
  • 1 parsnip, chopped
  • 1 large onion, chopped
  • 1/2 a celeriac or 2 sticks of celery, chopped
  • 1 tsp each of cinnamon, nutmeg, allspice/cloves
  • Bring the marinade to a boil and let cool. Cover the meat and let it marinate for 48 hours.
  • More to come!

Project 2: Game stock
What to do with boar offcuts and a fridge full of veggies? Stock!

  • game offcuts
  • a variety of vegetables (onions, carrots, parsnips, celeriac/celery)*
  • a variety of herbs and spices (bay leaves, fresh thyme, cloves, lemon zest)**
  • Fill a large pot with cold water, add the game and bring to a boil. Skim fat from surface. Simmer, uncovered, for 30 minutes (or until surface remains clear).
  • Add vegetables and herbs/spices and simmer for 2-3 hours, stirring occasionally. Add more boiling water as needed to keep solids covered.
  • Strain through cheesecloth into a heatproof pot or bowl.** Place outside (if winter) or in a sink of ice water to cool. Transfer to small containers and refrigerate/freeze.
* As the photo shows, I am also using brussels sprouts. Normally I would think them too strong for stock, but given that the base is wild boar, I figure no vegetable stands a chance.

** If you do not have cheesecloth, strain through a colander or sieve. You will need to tie the herbs/spices into a bouquet garni to keep them from going straight through.

Project 3: Creme caramelle
... will have to wait until the kitchen no longer smells like game.

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