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.
Wild boar stew with plums and vanilla
(4 – 6 servings / braising time: 2 hours)
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
Cicchetti & Spritz – this is Venice!
Venice offers cicchetti in an incredible range – from the very simple “cut” to the noble cicchetto, which almost means the effort of a small dish. But it’s not always just the cicchetti that create the experience, sometimes it’s certain originals behind the counter. For example Sam at Arcicchetti Bákaro near Piazzale Roma.read more
Octopus Galician style
Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!read more
Hungarian goulash – straight from the Puszta
From Budapest we made our way to the Hungarian Puszta. If there is a “real” Hungarian goulash somewhere, then in Hortobágyi, a small town in the middle of the Puszta. On the bridge market (Hídivásár), which is celebrated annually on the national holiday in Hortobágyi, we found it. Here it boiled and bubbled in large cauldrons. And we brought the recipe…read more