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Wild boar au civet. Recipe and pics
On 25 Gen, 21:19, Bob Terwilliger > wrote:
> Pandora wrote: > > Pappardelle seasoned with wild boar sauce > >http://imageshack.us/photo/my-images/28/cimg0301j.jpg/ > > > WILD BOAR AU CIVET > > > Category: Meat > > Yield: 4 *servings *of 250 > > > Ingredients for 4 persons. > > > 35 Oz. Wild boar > > 70 fl oz. Red wine (good quality) > > 1 onion > > 3 celery stalks > > 3 carrots > > 5 juniper berries > > 5 cloves > > 5 sage leaves > > 1 small branch rosemary > > 3 bay leaves > > 2 cloves of garlic > > 0,35 oz. Plain chocolate > > 1 Tbsp tomatoes concentrated > > 1 tsp salt > > ˝ tsp blackpepper > > 5 Tbsp. Extra virgin olive oil > > 1 tsp potato flour > > Put wild boar in a stainless steel pan. Add wine and let it marinate > > for one night (about 12 hours). The day after, drain meat and throw > > away the wine. Cut wild boar in big pieces and let it brown in a fry > > pan with oil and one garlic clove, for about 10 minutes. At this > > point, transfer the meat in a pan and add: all the vegetables (cut in > > big pieces), herbs, the other garlic clove, pepper and salt. Sprinkle > > with the remaining wine, cover the pan and cook for about 2 hours and > > a half at very moderate fire. When ready, drain meat from its sauce > > and set aside. Mince all vegetable and one cup of sauce in a food > > processor ; when it is ready, place again it in the pan, add potato > > flour (previously dissolved in few hot water) and stir again for some > > minutes. Add meat and reheat the whole preparation for five minutes > > before serving. Use wild boar sauce to season “ pappardelle” or > > polenta. > > Is the meat left in big chunks? (It looks like the recipe says to leave > it in big chunks, and the photo looks like the meat is in big chunks, > but I wanted to be sure.) I am familiar with a similar recipe > (http://www.foodnetwork.com/recipes/a...elle-with-wild...) > which has the meat cut into half-inch (125mm) pieces, which I think of > as medium-sized dice rather than big chunks. > > Bob Bob, You have to cut it in big chunk (about 5-6 cm), otherwise is only a ragů with minced meat! the recipe of the link it's similar but there is few wine in there. You neeed 1 litre for first marinade and 1 for the second cooking. cheers Pandora |
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