Tag: boar

the secret of wild boar fillet with red wine and blueberries – Italian cuisine reinvented by Gordon Ramsay

The wild boar fillet with red wine and blueberries it’s delicious second winter dish. This finds its maximum expression in the colder seasons, when the boar meat it is particularly tasty, thanks to its rich diet during the summer. Preparation requires attention to detail and a mastery of culinary techniques. The fillet, cut with precision to ensure optimal consistency, is immersed in a robust red winewhich not only tenderizes the meat, but also helps give it depth of flavor.

Your choice should be careful, opting for full-bodied and structured varieties, which integrate harmoniously with these flavours. A Barolo or a Chianti Classico may be suitable choices for this purpose. There marination it is also essential to mitigate any gamey notes in the wild boar and ensure uniform cooking. There blueberry sauce, a distinctive element of this preparation, offers a recharge of antioxidants, offering a pleasant combination of sweet and acid, which goes perfectly with the robustness of the other ingredients. Finally, the secret to the success of the entire preparation lies in the presentation. The meat, carefully cooked to perfection, should be carefully arranged on the plate, accompanied by the blueberry sauce, to be distributed sparingly, avoiding excessively covering the distinctive flavor of the wild boar. Decorating with a few sprigs of rosemary or thyme can add a touch of visual freshness. Throw yourself into this gastronomic masterpiece and delight your guests with a refined wild boar fillet in red wine and blueberries.

Genovese recipe of wild boar on cereal focaccia – Italian Cuisine

Ingredients FOR THE FOCACCIA

250 g flour 0
100 g re-milled durum wheat semolina
45 g mixed cereal flour and seeds
9 g salt
2 g fresh brewer's yeast

Ingredients FOR THE GENOVESE

400 g onions
350 g wild boar shoulder meat
40 g celery
20 g carrot
Juniper berries
black peppercorns
cloves
thyme
marjoram
salt
peanut oil
extra virgin olive oil

Duration: 7 h 30 min

Level: Medium

Doses: 4 people

FOR THE FOCACCIA
Dissolve yeast in 210 g of water, in a bowl; add a part of the flour 0 forming a pastel. Add salt and mix, then add all the remaining flours and semolina; knead, first in the bowl, then on the work surface, for about 15 minutes.
Place the dough in a container greased with oil, cover and let it rise at room temperature for 5 hours.
Crush then lightly the dough and make two folds, closing it on itself in a block. Rotate it in your hollow hands, on the work surface, giving it a ball shape again. Put it back in a container greased with oil and let it rise covered, in the refrigerator, for 17 hours.
Remove the dough from the fridge and leave it at room temperature for another 3 hours, then roll it out with the help of a little semolina. Remove the excess semolina and roll out the dough in a pan greased with extra virgin olive oil. Bake at 250 ° C for 15-20 minutes.

FOR THE GENOVESE
Cleanse and chop the celery and carrot.
Peel the onions and slice them thinly.
Brown in a saucepan the celery and carrot with a drizzle of extra virgin olive oil. Separately, brown the wild boar meat in a pan with peanut oil, salt, thyme and marjoram, then transfer it to the saucepan with the vegetables and cover with the onion.
Cook over low heat for 4 hours, adding in the last 45 minutes a bunch of thyme and marjoram and the spices: a few peppercorns, a few juniper berries and 1-2 cloves.
Frayed wild boar meat and serve it with the onions, accompanying it with the focaccia.
To know: the original recipe calls for the wild boar shank, not the bite-sized shoulder pulp. In case you want to use the shins, which are more difficult to find, calculate 7 hours of cooking.

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Recipe Boar stew in milk with chestnuts – Italian Cuisine

Ingredients

wild boar pulp (thigh), in morsels, 1,100 kg
500 g milk
400 g chestnuts, blanched and peeled
100 g liquid cream
sage
onion
laurel
nutmeg
flour
butter
dry white wine
olive oil
salt
pepper

Duration: 2 h

Level: Medium

Doses: 6 people

To prepare the milk boar stew with chestnuts, marinate the wild boar morsels for one night with white wine, sage and bay leaf; then drain them from the marinade, lightly flour them and brown them over high heat in a drizzle of hot oil so that they take on color. Separately, in a saucepan, fry the chopped onion in a knob of butter, add the browned morsels, season them over high heat, add salt, pepper, add the milk, nutmeg, sage, cover, reduce the heat and let it simmer slowly for an hour and 15 ', then put the chestnuts and continue cooking for another 30'. Finally, season with salt, pepper and mix the sauce with the cream. Serve the stew hot and, if you like, accompany it with polenta taragna, or white.