The Wildest Ragout: Slow-Cooked Wild Boar with Dark Belgian Chocolate and Peperkoek скачать в хорошем качестве

The Wildest Ragout: Slow-Cooked Wild Boar with Dark Belgian Chocolate and Peperkoek

#foodie #comfortfood #recipe Unlock the ultimate comfort food with this Wild Boar Ragu recipe, using fatty smoked bacon, sharp mustard, rich dark Belgian chocolate, and the secret spice cake, Peperkoek! 0:00 Introduction 1:26 Preparation 3:17 Searing the Wild Boar Meat 3:48 Deglazing the Pan with Red Wine 4:29 Braising Setup (160°C / 320°F) 4:59 Preparing the Belgian Endives (Chicons) 5:40 The Crispy Side: Potato Croquettes 6:14 Final Plating RECIPE: Ingredients (Metric/Imperial): Wild Boar Meat: 1 kg / 2.2 lbs Smoked Bacon (Lardons): 150 g / 5.3 oz Mushrooms: 250 g / 8.8 oz Red Wine (Dry): 750 ml (1 bottle) / 25.4 fl oz Onions: 2 Blueberry Jam: 150 g / 5.3 oz (approx. 3 tbsp) Dark Belgian Chocolate: 25 g / 0.9 oz Peperkoek (2 slices): 50 g / 1.8 oz Sharp Mustard: 50 g / 1.8 oz (approx. 1 tbsp) Juniper Berries: 15 Bay Leaves: 4 Cinnamon Stick: 1 Clove: 1 Thyme: 3-4 sprigs Salt and Black Pepper: To taste Prepare and Caramelize Onions: Peel and chop the 2 onions into rough pieces (1-2 cm / 0.4-0.8 in). In a large, heavy-bottomed pot or Dutch oven, melt a knob of butter. Add the chopped onions and sauté over medium heat until softened and slightly caramelized, stirring frequently. Fry Bacon and Mushrooms: In a separate pan, fry the smoked bacon (150g / 5.3 oz) until golden brown and crispy, allowing the fat to render (no extra fat needed). Clean and slice the mushrooms (250g / 8.8 oz) and add them to the bacon pan, cooking together for a few minutes. Transfer the cooked bacon and mushrooms, including rendered fat, into the Dutch oven with the caramelized onions. Reduce the heat and set aside. Sear the Wild Boar: Pat the wild boar meat (1 kg / 2.2 lbs) dry and season generously with salt. Using the same pan used for the bacon and mushrooms, melt a fresh knob of butter or fat. Sear the wild boar chunks in batches, giving them a rich brown crust. Do not overcrowd the pan; sear, do not steam. Once seared, transfer the chunks to the large pot with the onion/bacon/mushroom mixture. our the entire bottle of red wine (750 ml / 25.4 fl oz) into the searing pan and scrape up all the brown bits stuck to the bottom (deglazing). Bring the wine up to temperature (never add cold liquid) before pouring the entire contents into the pot with the meat. Add the juniper berries, clove, bay leaves, cinnamon stick, thyme, and the chopped dark Belgian chocolate (25g / 0.9 oz) to the pot. Season with black pepper and a final check for salt. Cut the peperkoek (50g / 1.8 oz) into pieces and add it to the pot. Stir in the blueberry jam (150g / 5.3 oz) and the sharp mustard (50g / 1.8 oz). The peperkoek will begin to dissolve, thickening the ragout. Cover the pot tightly with a lid. Place the pot in a preheated oven at 160°C (320°F). Braise for a minimum of 2 hours, or up to 4 hours, until the wild boar meat is incredibly fork-tender. Alternatively, simmer gently on the stovetop, stirring regularly. Once the meat is tender, remove the cinnamon stick, bay leaves, and clove before serving.