Captains Dinner Logo
to top
Wild boar stew with plum and vanilla sauce, potato noodles and salsifies

Don’t be afraid of game!

December 26th, 2017 | main dishes

Time and again I hear: “I have never prepared game, I don’t know whether I can do that.” This concern is nowadays absolutely unfounded. The days of strong smell and taste are long gone. So-called “Haut goût” (French for „high taste“) referred to the very intense, slightly unpleasant smell that arose when the meat was stored too long without proper cooling. Today, in the age of cold stores and freezers, it does not exist any longer. So, get to the wild feast.

Don’t be afraid of game!

Wild boar stew with plums and vanilla

(4 – 6 servings / braising time: 2 hours)

2 onions
1 parsley root
150 g carrots
dice in small squares
3 ts canola oil
1 kg wild boar stew
sear the meat in hot oil in batches
Salt, pepper
season, add the vegetables and sauté
1 ts tomato paste
add, briefly roast
500 ml venison stock
deglaze with stock
1 vanilla bean
scrape out, add pulp and pod to the goulash
2 bay leaves
3 juniper berries
3 cloves
1ts seasoning for game (I prefer „Altes Gewürzamt“)
add spices, cover and allow to simmer for 1.5 to 2 hours
1 – 2 ts cornstarch
solve in a bit of cold water and thicken the sauce to taste
3-4 ts plum jam
season with jam, salt and pepper

AND this is how the wife of the captain does it:

When I use frozen venison, I defrost it overnight in the fridge covered with buttermilk in a sealed container. So the meat stays tender.

As a side dish, I recommend red cabbage or salsifies and homemade potato noodles or dumplings (spaetzle), which I use to have freezed in stock. Then you have just to fry them in butter, season with pepper and nutmeg – done! And, of course, my Vanilla Quince fit perfectly to the wild pig stew.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pescado a la Veracruzana - Thunfisch mexikanisch February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!

read more
March 22nd, 2018 | main dishes

Quinoa Avocado Bowl

In South America, quinoa, also called Inca rice, has been considered one of the most important staple foods for more than 5,000 years. In Europe, this grain has come in fashion only in recent years. Strictly speaking, it is no grain, but is botanically one of the goosefoot plants, is closely related to spinach, chard and beetroot. Anyway, in combination with avocado, cherry tomatoes and corn, we found quinoa very tasty, especially for the meatless days.

read more
Portugiesische Blätterteigtörtchen Pastéis de Belém March 9th, 2018 | bread & pastries

Pastéis de Belém

Admittedly, the original we tried during our shore leave in Lisbon tasted even better. This certainly has atmospheric reasons. Anyhow, I’ve tried many recipes for Portugal enthusiasts – and here’s one that really works, is simple, and comes very close to the original.

read more
Bolo de Caco aus Madeira February 21st, 2018 | bread & pastries

Madeira: Kebabs, Poncha and Bolo de CACO

We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.