TEXASLAWMAN
Lone Star Boars Owner
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BOARSCHNITZEL
BY MARTIN HEUSER
# 25
4 lb young wild boar meat
8 oz fatty bacon
salt, flour as needed
2 cups boar broth
root vegetables mire poix 2 part onion, 1 part carrot, 1 part celery root
peppercorns, bay leave as needed
2 sprig of thyme
1/4 cup cranberries
1/2 cup red wine
lemon juice
5 oz sweet breads clean
5 oz goose liver
5 oz mushrooms small
directions
slice about 6 steak from the meat, lightely pound it with mallet brush with lard, salt and sprinkle with flour
sear in little hot oil until well done.
hack the bones of the boar into small pieces
roast the bones, reminder of diced meat, bacon with the vegetables after browning the bones
lightely flour and cook with the broth the spices, thyme, cranberries and red wine.
add a little sour cream and some lemon juice and pass the mixture through a sieve.
quickly sear the sweetbreads and cube them, spice the liver and sear and cube it too, slice the mushrooms and fry in little butter, thicken all with a little sauce.
Arrange the boarschnitzel on a plate, cover them with the ragout,
and stag the reminder of the schnitzel on top.
Pour a little sauce over them.
Enjoy!
BY MARTIN HEUSER
# 25
4 lb young wild boar meat
8 oz fatty bacon
salt, flour as needed
2 cups boar broth
root vegetables mire poix 2 part onion, 1 part carrot, 1 part celery root
peppercorns, bay leave as needed
2 sprig of thyme
1/4 cup cranberries
1/2 cup red wine
lemon juice
5 oz sweet breads clean
5 oz goose liver
5 oz mushrooms small
directions
slice about 6 steak from the meat, lightely pound it with mallet brush with lard, salt and sprinkle with flour
sear in little hot oil until well done.
hack the bones of the boar into small pieces
roast the bones, reminder of diced meat, bacon with the vegetables after browning the bones
lightely flour and cook with the broth the spices, thyme, cranberries and red wine.
add a little sour cream and some lemon juice and pass the mixture through a sieve.
quickly sear the sweetbreads and cube them, spice the liver and sear and cube it too, slice the mushrooms and fry in little butter, thicken all with a little sauce.
Arrange the boarschnitzel on a plate, cover them with the ragout,
and stag the reminder of the schnitzel on top.
Pour a little sauce over them.
Enjoy!
