Recipe of the week: wild boar pastrami with cream of beans

Wild boars are good, lean and contain a lot of beneficial fatty acids. So, but also given all the problems the world has with domestic pigs, we should eat more wild boars.

I sit in the car at night and drive the narrow country road from Stockholm to Risaru. Pedestrians run past Bogesundslandt right in front of the car. There will be a dent and I will have to summon the game guards. The pressure increases exponentially. I, picking a lot of mushrooms, find myself compelled to see my best areas of mushrooms swollen and utterly destroyed. Of course we should allow wild animals to develop but wild boars that destroy a lot should be kept at a reasonable level.

I also like the trend of eating more bushmeat as the animals live their normal lives. After all, the wild boar is our wild boar – and with all the problems we have with raising domestic pigs, we still have to eat more wild boars. I’m glad it was one of the ingredients in the Chef of the Year final.

The meat is a little hard to attack but can be very tasty if you add fat and strong seasoning. For example, excellent for sausages and other Charcuterie. It is low in fat and contains a lot of beneficial fatty acids. So enjoy this week’s recipe for wild boar pastrami with champagne cream on the beans. An old recipe that I discarded. Pastrami can be found on my Christmas table.

Wild boar pastrami with cream of beans

Ingredients:

  • A row of wild boar fillets, boneless, about 1 kg
  • rhyme:
  • 1 liter of water
  • 1/2 cup salt
  • 2 dl sugar
  • 1 bay leaf, 2 black peppercorns

Your spice blend as I recommend the following ingredients:

  • dried chili
  • dried onion
  • bay leaves
  • black pepper
  • smoked paprika (Spanish)
  • marjoram
  • dried basil
  • A little grated nutmeg
  • mustard powder

Take 2 tablespoons of sugar and 1 tablespoon of salt to 1 dL of the seasoning mixture

You can mix the spice mixture in a larger amount in a blender or coffee grinder. They can be preserved and last as long as a rub (a rub is a mixture of spices that you put into meat) for roasts and other things.

Glaze:

  • 2 tablespoons of syrup
  • 1 deciliter apple
  • 1 tablespoon of cinnamon
  • 1 tablespoon fresh oregano
  • 1 piece of freshly ground cardamom

equipment

you need:

  • plastic tarpaulin
  • aluminum foil
  • 140 degree oven
  • meat thermometer
  • coffee grinder

how to use:

  • Bring the cream to a boil and leave to cool. Save the difference.
  • Place the wild boar cutlet in the slow cooker for at least three hours, preferably overnight
  • Pick up and first wrap the entire cutlet in plastic wrap and tighten the sides tightly. Then wrap it tightly in aluminum foil to get an airtight package.
  • Put the layers in a mold and put it in the oven.
  • Insert a thermometer and bake in the oven at a temperature of 140 degrees to an internal temperature of 65 degrees.
  • Take it out and let it rest for some time, then remove the tin foil and wrap the spices,
  • Now fry in a dry Teflon frying pan over high heat all around until the spices settle.
  • Heat to 90 degrees in the oven when serving.
  • Reserve the crust and boil it with the other ingredients for the glaze that is poured over it when serving.

cream bean farms

  • 2 dl beans (can also be stuffed with green peas)
  • 1 tablespoon butter
  • white pepper
  • salt
  • Fruity olive oil
  • 1 green apple
  • splash of champagne
  • 1/2 cup fresh cream

how to use:

  • Peel the beans and cook until soft but they retain their color (preferably steamed). Save some to plan.
  • Mix well with a little butter, apple pieces, and salt/pepper, adding olive oil as needed until the cream becomes thick
  • Mix in crème fraiche, mixing a little more. Put it in champagne and warm it slightly when serving.

Finrummet in its entirety this week >>

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Recipe of the week: wild boar pastrami with cream of beans

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