Homemade wild boar stew with pumpkin and potato mash and cranberries
H and on the heart - I've never made game and can only vaguely remember dark the trips with grandma and grandpa, where there was noon in the country inn Wildschweingulasch on huge plates , With half pear and cranberries. So - high time to bring the whole in the domestic, slightly faster kitchen!
For who does not agree with conventional livestock (for reasons), can find a sustainable (re) alternative in wildlife. Most of the animals live "wildly" as it is by their nature, without hormones, medicines or "concentrates" and eat most of the year, which the forest and the field offer them.
In the north of Germany yes, not necessarily game the food that traditionally bounces off every menu. And so far, I have always assumed that the preparation is elaborate and somehow difficult. But then I thought "Hey - why not? Hope to expand your horizons!
I wanted something quick and straightforward for the beginning - why not boar as a meatball? I prepared the wild-wine hamburger with spices, bread crumbs and egg in 20 seconds in the food processor * (by the way, you really do not need a professional device!) The result was great: The meatballs actually taste quite different than normal meatballs - fuller with a deep , round aroma. Really good! Add to that the spicy pumpkin-potato stomp and the sweetness of the cranberries - just a perfect autumn meal.
What do you say about this wild boar variant? I'm curious!
Have a nice meal ღ
And here comes the recipe for Homemade Wild Boar Cutlets with Pumpkin Potato Stomp and Cranberries
For wild boar meatballs
400 g lean wild boar (shoulder or similar)
50 g streaky bacon
1 small onion, peeled
2 tbsp breadcrumbs
1-2 tl ground wild spice, ground
25g dried porcini mushrooms (soaked)
salt and pepper
1 tbsp butter lard
For pumpkin-potato tamping
500g floury-greasy Potatoes, peeled in pieces
500 g Hokkaido pumpkin, cleaned, with shell in pieces and salt
150 ml of milk and 1 tablespoon of butter with 1 strong pinch of fresh nutmeg
4 tablespoons of cranberries
Mustard, medium hot
For the pumpkin-potato-stomp, cook the potatoes in salted water for about 15 minutes. Then add the pumpkin and cook for another 10-15 minutes, until the vegetables are soft, but do not disintegrate. Drain the cooking water. Add the milk with butter and nutmeg to the pan and mix with a potato masher * (it should still be a few pieces in the tamping.) Finally, with salt to taste.
In the meantime, the ingredients for the meatballs (except for the butter lard) in a food processor * (food processor) with the big knife to mince process - that takes about 20 seconds. Make 6 cutlets out of the mince with slightly moistened hands.Of course, it is especially nice when the game comes from the own region.
The meatballs can be vacuum-sealed or frozen very well immediately after forming - therefore it is worthwhile to produce a larger quantity.