Sunday May 4
More boar!
While he was preparing the wild boar for yesterday's party, Holt cut some thick medallions off the middle of the loin, to try doing them quick-cooked rather than slow-simmered.
This time, we cut them about 3/4 of an inch thick, marinated them in gin (no, wait, that was us) for that juniper flavor, and pan-fried them in a film of oil. Took them off at 140º by the instant read thermometer. Deglazed with another shot of gin and added the very last of the Cumberland sauce that John and Priscilla gave us (also washed out with a shot of gin).
We may be cooking some type of Texas trichinosis now, but them boys was tasty: meaty but not overdone.
Alongside, we reheated Sharon's perfect wild-rice pilaf by treating it as for fried rice, and topping it with a handful of fresh pea-shoots we had bought from the kids at Findlay Market. It was a good combo, especially considering that pea-shoots on their own cook down to nothing.
2 comments:
Sounds delicious! I just made wild boar and fig skewers as an appetizer for a party last weekend and I have wild boar tenderloin I need to cook - so I'm always looking for applications! Do you like mushrooms? We're having a mushroom recipe contest and mailing the winner 2 lbs. of fresh morel mushrooms. Recips can be submitted to http://marxfoods.com (contest link is under the Kobe burger).
Dear Emily,
The wild boar and figs sounds a treat. Is the recipe up anywhere?
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