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Friday, 26 December 2014

The wild boar story continues...

Well, it turns out that the Feldmann family opted for a leg of lamb with aioli, red cabbage and French beans for Christmas dinner. Today I have been receiving pictures of the boar stew as the preparation and cooking progresses.

I cooked myself a whole (yes whole) stuffed shoulder of lamb which I slow roasted in the oven for three hours and served it with roast spuds, spinach and mint sauce. It was originally £22 from Tesco but it seemed that nobody wanted to pay that much for it. So I got it at a reduced cost of £5.50 last Sunday and put it in the freezer. Whilst it was cooking  I had a merry time with the sherry bottle and a few glasses of red wine. Ho Ho Ho!!!





Here are some pictures from Germany via the internet of Thorsten's wild boar stew. Later on today I hope to add a picture of them all at their table. Such are the best joys of the internet! I can almost smell it cooking!

'Wild boar has a deep hue and an intense taste. The meat is aromatic without it being overly gamey. The flavour is full bodied with a sweet but piquant edge. The hunting season takes place during the Winter months and wild boar responds well to slow cooking preferably pre-marinated in gutsy red wines making rich, powerful stews and casseroles. It's meat has a wonderfully intense flavour that is helped by the boar's diet of naturally foraged roots, herbs, acorns and mushrooms, sometimes even truffles!' Copied in part from  (1001 Foods You Must Try Before You Die)




 

And the finished meal. Lecker!!!




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