The Storks of Böbs

The Storks of Böbs
A Very Fine Pair

Gebratene Frischling Schulter-Slow roast shoulder of Young Wild Boar

Gebratener Frischling Schulter – Roast shoulder of young boar
I used half a shoulder about 1.125kg
Game spices (see my recipe)
1 bunch of root vegetables (carrots, celeriac, leek and parsley root)  diced
1 onion halved and each half studded with a bay leaf held in place with a couple of cloves
3 cloves of garlic
1 pint of game stock (made from game bones and trimmings)
200ml of red wine
Put the shoulder in a Ziploc bag or vacuum pouch with the dry game spices and allow to dry marinade overnight in the fridge.

Next day
Peel the pear, add it together with red wine to cover to a small saucepan together with a stick of cinnamon, a couple of cloves, a good scraping of nutmeg, 2 crushed cardamom pods,  1 star aniseed and a twist of orange peel, bring to the boil, lower the heat and simmer until the pear is soft, turn off the heat and allow to stand covered.

 Scrape the game spices off the meat (scrape it into the roasting dish) salt and pepper all over, place on a bed of roughly chopped root veg  pour over the wine and stock, salt and pepper the meat, cover and put in the oven set at 180°C, after 30mins reduce the heat to 150°C and slow roast for 2 hrs.

Roast Brussel sprouts.
Clean the sprouts (remove any dirty shriveled outside leaves), cut crosses in the stem end if you are that way inclined. Blanch in plenty of rapidly boiling salted water. Remove and stop the cooking process by placing in iced water. Remove from iced water and dry on a clean kitchen towel. Set aside until 30 mins before end of the roast cooking time.

Heat oil in a roasting dish, add a diced onion and some smoked speck, when the onions are translucent, add the sprouts shake the tin to get them all coated in oil, and sprinkle with salt and pepper.

Put into the oven along with the roast.

Red wine sauce
This sauce is only thickened by reduction and the addition of cold butter at the end.
Remove the roast from the roasting dish, set on a tray and cover to rest.

Pour the remnants from the roasting dish through a sieve into a sauce pan, squeezing all of the root veg etc to get maximum flavour out of them. Bring to the boil and reduce to about half, adding cold butter at the end (monère) so that the sauce has a nice shine.

We served it with red cabbage and potato dumplings.

Red cabbage see the hairy bikers recipe.

Potato dumplings half and half. (50% cooked-50% raw)
1kg of floury potatoes (peeled weight)
2 teaspoons of salt
100 ml milk
80g (approx., this depends on the amount of water you can squeeze out of the grated potatoes)
3 egg yolks (L)
Salt and pepper to taste

The day prior cook 400g of floury potatoes in salted water, pour off water, cover and allow to dry overnight.
Next day grate (or use a cooking machine with a grating attachment) the remaining peeled raw potatoes into water. When all are grated remove from the water pressing in the hands to remove as much of the starch as possible, repeat the process in a change of clean water.
Place the potato mass onto a clean Tea Towel, wring this together (I knot the corners of the towel together and place a wooden spoon through the loops that are formed, then twist until as much liquid and starch is removed as possible).

Place the resulting mass into a bowl and add the boiling milk stir cover and allow to cool.
Next pass the cooked potatoes from the previous day through a ricer, add the flour and eggs and mix well.

Add this to the raw potato mixture (it is here that you will find out if you need to add anymore flour). Salt and pepper to taste.

Form into smooth balls (I make mine about the size of billiard balls)

Carefully lower into boiling salted water, immediately lower the heat so that the water is just moving and cook for approximately 20 minutes.

So that is about it, other than carve the frischlng, pour your already opened bottle of good wine, we had a very nice Spanish Crianza 2009.

Bon Appetite 

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