België (nl)
Trio of wild boar and Lady's blue cream
Wild boar in no less than 3 variations, consisting of wild boar chuck, wild boar balkenbrij, and wild boar rack.Ingredients
3units.itemsOnions
wild boar balkenbrij
3units.itemsBay leaves
Salt and pepper
1Red wine vinegar
1kgwild boar chuck
3units.itemsCloves
4beef or game stock
wild boar rack
1units.itemsbutternut squash
Butter
Puffed quinoa
carrot skin
5units.itemsGarlic clove
Unsweetened whipped cream
Beech mushrooms
100gLady's blue
Preparation
- Season the chuck with salt and pepper, sear the chuck in butter until golden brown.
- Cut the onions into half rings, clean the garlic, and chop finely.
- Remove the chuck from the pan and sauté the onions and garlic in it. Deglaze with red wine vinegar. Add the stock, bay leaves, cloves, and salt. Return the meat to the pan and let it cook on low heat.
- Remove the bay leaves, cloves, and chuck from the pan and reduce the stock until well flavored. Portion the chuck and chill.
- Cook the wild boar rack sous-vide for 1 hour at 65°C. Then sear in a pan and keep warm in a low-temperature oven.
- Cut the carrot skin into thin ribbons, fry in oil at 180°C, and shape as a spiral around a honing steel.
- Portion the balkenbrij and fry together with the chuck until crispy in a pan.
- Cut the butternut squash in half, remove the seeds. Place the butternut squash in a pansaver bag, drizzle with olive oil, and sprinkle with salt. Close the pansaver bag and cook the squash for 1 hour at 180°C in a preheated oven.
- Remove the skin from the squash or scoop it out, blend until smooth, and season with salt.
- Sauté the beech mushrooms.
- Put the Lady's Blue in a blender, pour in a little warm cream, and blend. Fill a piping bag with this.
- Spoon the pumpkin purée onto the plate, place the balkenbrij, wild boar rack, and wild boar chuck on top.
- Add a little puffed quinoa, the crispy carrot spiral, wild boar jus, and finally the Lady's Blue cream.
- Serve immediately.
