Deer, roe deer, rabbit, pheasant, and many other flavorful meats delight our palates in the fall . Wild boar is also a type of game and is in season right now. This flavorful meat can be prepared in many different ways.
Wild Boar Entrecôte (serves 4)
Purchase 8 wild boar entrecôtes, 75g each. Remove them from the refrigerator 30 minutes before cooking.
Preheat your oven to 60 degrees. Place 4 plates inside to warm them.
Core 2 apples . Cut them into 5mm-thick slices. Heat some clarified butter and 1 sprig thyme in a skillet. Sauté the apple slices until golden brown. Transfer them to a serving platter and keep them warm in the oven.
Wipe out the skillet with paper towels. Heat a little more clarified butter in the pan. Sear the entrecôtes on both sides. Season the meat with salt and pepper. Keep the seared entrecôtes warm in the oven. Arrange two entrecôtes on each plate. Use the apples as a garnish.
- Delicious game or cranberry sauces go well with this.
- Delicious sides include Spätzli, Schupfnudeln, or pasta.
Found at bettybossi.ch
Wild Boar in Puff Pastry (serves 6)
Purchase 600g of wild boar leg— already boned and trimmed. Cut it lengthwise into two pieces. Season the meat with salt and pepper. Crush 5 juniper berries and 4 garlic cloves. Rub the mixture into the meat.
Finely dice a quarter of an onion and 30g of cooking bacon . Slice 150g of button mushrooms . Finely chop ½ a bunch of parsley.
Sear the meat on all sides in a skillet. Remove it from the skillet and set it aside. Sauté the bacon and onions in the skillet. Add the mushrooms and parsley. Continue sautéing until all the liquid has evaporated.
Deglaze with 2 EL of cream and let it reduce. Season to taste with salt and pepper . Let the mixture cool, then whisk in 1 egg yolk .
Preheat your oven to 220 degrees.
Roll out 200g of puff pastry to a thickness of 4mm . Cut the dough into two pieces. Spread the mushroom mixture over the dough. Place a piece of meat on each piece and wrap them completely in the dough. Place the parcels seam-side down on a baking sheet lined with parchment paper. Bake for 25 minutes.
Found on ichkoche.at
Wild Boar Ragout (serves 4)
Cut 800 g of wild boar shoulder into cubes weighing about 40 g each. Coarsely dice 2 onions, 100 g of celeriac, and 50 g of parsley root . Finely chop 2 cloves of garlic . Heat 100 g of cooking butter and 4 sugar cubes in a roasting pan and let everything caramelize. Add the meat and sear it. Add the onions, celery, and parsley root, and continue to sauté for a few minutes. Season with the garlic, salt, mustard, pepper, thyme, and juniper berries. Deglaze with 2.5 dl of red wine and let it reduce. Add 5 dl of game stock and simmer the ragout for 1–1.5 hours until tender. Finally, thicken with a little cornstarch if desired and adjust the seasoning to taste.
Found on ichkoche.at
Game season can be this delicious—give it a try.
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