my boyfriend's father's hobby of hunting ... does not make me go crazy idea, but considering that he basically goes for walks on Sunday morning with Rocky that wags his tail more than hunting around me is also good .. : D particularly lucky in a bar a few months ago, he and his friends have caught the boar. A few months ago and now prepares you tell them?
Oh yes ... the fact is that Michael's mother fell down at the thought of the smell of the wild boar ham, imagine cooking. It 's like asking my mother to have a good sniff in deeply into the jar of salted anchovies: faints!
From this story I have earned us the honor / burden to cook!
Boar in wine with herbs, I call to invite the "laws" for lunch and there he snaps the doubt: maaa ... the sauce do not we?
Because for me it was the first time, did not want to risk it and call an expert, another hunter, father of my conquilina Giulia, and skilled chef! Other men in my house, only good to clean the dishes ...
This is his boar ragout, strictly black and strictly (I add it myself) with the pasta!
INTRO, IMPORTANT:
you can not cook the boar as it is, because it is game, and smells a lot.
soaking, possibly broken, for at least 24 hours in dry white wine, along with carrot, onion and celery in large chunks, bay leaves, rosemary, marjoram, juniper berries and all what you want, except maybe the sage. After 12 hours, if you have time and another 3 liters of wine to be used (I bought one of the ladies from 5 liters) you can also change the soak, replacing all of the wine and herbs.
After 24 hours (if the animal was a male adult or otherwise need more time, 2 days, if it is fresh; if frozen 24 hours are sufficient) is ready to be cooked. Drain well and discard all the smells.
the most beautiful pieces I keep them for the second. For the first keep your bones and all the pieces more fat.
Pappardelle RAGU 'wild boar.
Ingredients (for 6 persons approx. They are very eye, regulator based on what you have):
1 kg Pappardelle, about;
600 g of minced mixed beef and pork, rather than fat about;
200 g of wild boar into pieces of various kinds;
some nerves;
few pieces of other animals, game or not (optional) 1 stalk celery
small;
1 small onion, 1 carrot
;
smells mixed: I put bay leaves, rosemary, juniper , sage, marjoram,
a knob of butter;
2-3 tablespoons of olive oil;
a ladle of broth;
salt, pepper, red pepper, to taste
Prepare the wild boar as written above.
In a saucepan, add the oil and melt the butter. Let cook celery, carrot and onion, then add the meat ground (if necessary blended with a little 'white wine), and then the pieces of wild boar, those of another animal (hare, rabbit, etc. ..), and the nerves. I put the pieces of wild boar with bones, most of the bits of fat and muscle, rather coarsely chopped.
Perfumed with all the smells (not mash too much, then remove them), most recently on juniper.
Add salt and pepper and add pepper to taste.
Cover with beef broth and cook, adding more broth if necessary.
Boil the pasta and season by pouring the sauce. Serve immediately.
It 's a sauce, then boil it so much, at least 2-3 hours.
You can vary the combinations and quantities of meat, depending on your taste, bearing in mind what you have (lost and lonely in the freezer usually: D) and the flavor of the boar. not put very thin pieces, as the flesh of the boar is her.
The beautiful dish in which I served is a hand-painted ceramics that we bought many years ago in a shop of hand-painted ceramics that is (should?) In Rocca Ripesena locations, Orvieto, in front of the house of my relatives ... Unfortunately, these jobs are disappearing, and it is a pity. (
A post soon even the boar jugged, flavored with orange ..:)
Besito everyone!
Babi
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