Best Wild Boar Sausage With Onions Mushrooms And Homemade Chutney Recipes

WILD BOAR SCHNITZEL WITH RYE SPAETZLE AND PICKLED MUSHROOMS

Steps:

• For the schnitzel: Butterfly the four tenderloins and set aside. Place plastic wrap over a cutting board, then place one butterflied tenderloin on top. Cover with another piece of plastic wrap. Pound the tenderloin with the smooth side of a meat tenderizing mallet to about 1/8-inch thick. Repeat with the remaining tenderloins and set aside.
• To bread the schnitzel set up three shallow pans big enough to fit the pounded tenderloins. Add the seasoned flour to one pan. Put the milk in the second. Combine the panko and dried thyme in the third. Working with one tenderloin at a time, dredge in the seasoned flour until evenly coated, move to the milk and coat evenly. Finally, coat each tenderloin completely with the panko. Set the breaded tenderloins aside.
• Heat the frying oil in a large pot or fryer to 350 degrees F. Fry the tenderloins until golden brown and crispy, 2 to 3 minutes. Remove from oil and let dry on a paper towel lined plate or sheet tray.
• For the rye spaetzle: Combine the eggs, all-purpose flour, rye flour and beer in a large bowl and whisk to combine. (The mixture should have the consistency of oatmeal.)
• Set up a bowl of ice water. Place a spaetzle dumpling maker over a pot of boiling salted water. Force the mixture through the maker using a spatula or bowl scraper. Let the spaetzle cook for about 1 minute, then remove from the boiling water and chill in ice water until cool. Remove from the ice water and lay on a clean kitchen towel to dry.
• Add blended oil to a large saute pan on high heat until just before smoking. Add the spaetzle and let cook, undisturbed, until the bottoms are golden. Flip the spaetzle using a large flat spatula and add the arugula, lemon zest and juice and season with salt and pepper to taste. Saute the ingredients together for about 1 minute, then remove from heat.
• For the pickled mushrooms: Combine rice wine vinegar, fish sauce, soy sauce, sweet soy sauce and 1 quart cold water in a pot and bring to a boil. Add mushrooms to a bowl. Pour liquid over the mushrooms, then set aside and let cool.
• For the gravy: Add onion to a saucepot with apple cider vinegar. Whisk together cornstarch with 1/2 cup cold water in a bowl to make a slurry. Bring onions to a simmer, then pour in cornstarch slurry. Cook, stirring constantly, until the gravy thickens. Turn off the heat and set aside. Season to taste.
• Serve the schnitzel over a generous portion of spaetzle. Pour gravy around the schnitzel and garnish with pickled mushrooms.

ROAST "WILD BOAR"

Steps:

• Heat oven to 350 degrees F.
• Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.

CHEESE AND WILD BOAR SAUSAGE

Steps:

• Preheat oven to 375 degrees F.
• In large mixing bowl toss tomatoes (separately) with light coating of olive oil, a pinch of each of the herbs, 2 tablespoons of the garlic, salt and pepper. Lay in single layer on a baking sheet. Place in preheated oven and cook until wilted, about 20 minutes, reserving all pan drippings to add into finished sauce. Set yellow tomatoes aside. Place all red tomatoes in food processor and puree, reserve.
• While tomatoes are cooking in the oven, place sausage on a baking sheet and place in the oven until partially cooked, about 15 minutes. When ready, cool slightly then slice into 1/2-inch pieces, reserve.
• Bring large pot of salted water to a boil, then keep simmering until ready to use.
• In a large sauce pan on medium-high heat saute the onions in a light amount of olive oil until translucent, constantly stirring. Add 2 tablespoons garlic, red pepper flakes, basil, parsley, rosemary, partially cooked boar sausage and the Marsala wine. Cook until the Marsala reduces by half, or several minutes.
• Add pureed red tomatoes, yellow tomato quarters, and the stock, stir and bring to a simmer. Fold in the 5 cups goat cheese and pan drippings and adjust seasoning with salt, pepper, butter and lemon juice. Cook the pasta in the simmering water until it floats, cook for an additional 1 minute. Strain and mix into sauce. Place in individual serving dishes, top with grated mozzarella and remaining goat cheese, place in preheated oven and bake on a baking sheet for 10 minutes or until cheese is melted and begins to brown. Finish browning cheese with a small torch if desired. Let stand 5 to 10 minutes, garnish with basil and parsley leaves, toasted crostini and serve!