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.
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