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Your email address will not be published.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 *

Sweet Potato Soup with Ginger and Shrimp September 12th, 2018 | starter

Sweet potato soup – dead easy

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

read more
Red Bags of Paprika Powder displayed in Budapest's Great Market Hall October 4th, 2018 | Landgänge

24 hours Budapest

This rush was not even necessary during our visit to Budapest. After all, this was not a “shoreleave” of the usual kind. I mean, Budapest cannot be reached by cruise ships, and in all cases by river ships. But we were there simply on vacation, by plane. It’s our first time in Budapest and in Hungary. Invited by our dear friend, the ship’s doctor.

read more
April 1st, 2018 | main dishes

Spaghetti with seafood a la Carmen

Spaghetti frutti di mare, Espagueti con Mariscos, Spaghetti mit Meeresfrüchten, Spaghetti aux Fruits de Mer – fine sounding names for a wonderful dish. We liked it especially in the restaurant “Enriclai” in St. Cruz de La Palma, and we asked Doña Carmen for the recipe.

read more

Subscribe

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