Fall Recipes Using Game, Wild Mushrooms, and Truffles
Rabbit Stew with Mushrooms
- 3 lb (1.4 Kg) wild boar shoulder
- 1/8 Lb pancetta, finely sliced
- 1 Lb (340 g) wild mushrooms
- 1 white onion
- 1 carrot
- 2 cloves of garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 tsp cornstarch
- 1 bottle good quality red wine
- 4 leaves fresh sage
- 1 sprig fresh rosemary
- 1 tbsp double concentrated tomato paste
- 1 tsp paprika
- 1 tsp yellow mustard seeds
- 1 cinnamon stick
- 3 juniper berries
- 2 cloves
- 1 tsp ground pepper
- to taste table salt
BRAISED WILD BOAR STER
To prepare this tasty wild boar stew, start mincing the Italian pancetta slices, and place into a thick-bottomed heavy pot. Place the pot over low heat, combined with 1 tbsp of olive oil, mustard seeds, cloves, cinnamon stick, paprika, sage leaves and juniper berries. Let the fat of pancetta slowly melt. Now, cut coarsely onion and carrots, then peel and crush 1 clove of garlic.
When the pancetta is well melted, add the vegetables and rosemary. Meanwhile the vegetables are cooking, cut the meat into dices large about 1 inch. Saute until the onion is soft and translucent, then add tomato paste and stir-fry a couple of minutes. Now, pour the vegetables into a bowl. In the same pot, add a couple of tbsp of olive oil and sear the meat a few pieces at time over high heat, until golden brown on all the sides.
When the meat is well seared, add the stir fried vegetables, raise the flame and submerge all the ingredients with the red wine. Cook a couple of minutes over high heat, then cover the pot with a lid, and set the flame at minimum. The stew have to very gently bubbling under the lid. Cook 3 hours.
Meanwhile the wild boar is cooking, clean the wild mushrooms and cut them into quarters. Peel a crush 1 clove of garlic, then sauté it combined with 2 tbsp of melted butter in a pan over medium heat until golden. Now, add the mushrooms and stir fry over high heat.
RED WINE SAUCE
When the wild boar is very soft and well cooked, divide the meat from the other ingredients. Discard rosemary sprig and cinnamon stick, add the water and 1 tsp of cornstarch. Mix with a blender until obtain a consistent sauce. Sift the sauce and pour into the pot combined with the meat and mushrooms. Cook without the lid over low heat until the sauce will be medium thicken. Complete adding salt to taste and black pepper.
Wild Mushroom and Venison Stroganoff
By Jamie Oliver (Food Network)
Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.
Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
Simple pasta with fresh truffle
Honey Truffle Arborio Rice Pudding
- 1 cup water
- Pinch salt
- 1/2 cup Arborio rice
- 2 large egg yolks
- 2 cups whole milk
- 1/4 cup sugar
- 1 tablespoon butter
- 1 tablespoon honey truffle, finely chopped
- thin shavings of truffle for garnish
Bring the water and salt to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Stir occasionally, cooking until the rice has absorbed all of the water but it still al dente, about 15 minutes. Remove from the heat and set aside for a moment.
In a medium bowl, whisk together the egg yolks, milk and sugar. Slowly add the still-warm cooked rice mixture a spoonful at a time, stirring constantly. Pour the mixture back into the saucepan. Return the pan to the burner and cook over medium-low heat, stirring constantly and scraping down the sides, until most of the liquid has been absorbed and the pudding is very thick and creamy, about 5 minutes. Remove the pan from the heat and stir in the butter and the finely chopped truffle. Allow to stand for an additional 5 – 10 minutes. Stir in a little more milk if the pudding is too thick.
Garnished with a few thin shavings of honey truffle just before serving, Arborio Rice Pudding is equally delicious whether eaten warm, at room temperature, or chilled. Add fresh berries or other fruit, chopped nuts, fruit puree or preserves – or nothing at all – for comfort food at its creamy, satisfying best.
Honey Truffle Sponge Pudding Cake with Wild Berries
This old-fashioned pudding cake separates into layers of golden-brown sponge cake atop a creamy, custardy sauce while it bakes. The amazing perfume of honey truffles adds an exotic note, pairing beautifully with the comforting, warm flavor of eggs, butter and milk. The aroma of the truffles permeates the entire dish as it cooks. A sprinkling of wild berries adds a tart counterpoint to the rich, luscious pudding cake. A paper-thin slice or two of the truffle adds an elegant finishing touch to this traditional, home-style dessert.
- Softened unsalted butter for greasing the baking dish
- 1 cup sugar
- 4 tablespoon (1/2 stick) unsalted butter
- 1 teaspoon finely chopped honey truffle
- 3 eggs, separated
- 1/4 cup flour
- pinch of salt
- 1 3/4 cups milk
- Fresh honey truffle to slice for presentation
- Fresh wild berries (we used huckleberries, but any fresh berry will do)
Preheat the oven to 350 degrees F. Butter a 1 1/2 quart baking dish.
Combine the sugar, butter and finely chopped truffle in a large mixing bowl. Using an electric mixer, beat until light and fluffy, 3 – 5 minutes. Add the egg yolks, one at a time, beating the mixture well after each one. Mix the flour, salt and milk in thoroughly and set aside.
In a clean bowl, using the whisk attachment of the electric mixer, beat the egg whites until they form stiff peaks, but are not dry. Stir a quarter of the beaten eggs whites into the batter to lighten it up. Thoroughly, but gently, fold in the remaining whites with a spatula. Pour the batter into the buttered baking dish.
Place the baking dish into another larger pan, at least 2 inches wider on all sides. Place into the oven and pour enough hot, but not boiling water into the outer pan to come halfway up the side of the inner pan.
Bake until the top is lightly browned and set, about 45 minutes. Remove from the oven and lift the inner pan out, placing it on a baking rack to cool.
Serve warm, at room temperature or chilled. Garnish with a generous sprinkling of fresh berries and a few shavings of the fresh honey truffles.