One of our neighbours arrived a couple of days ago with some pieces of freshly-shot wild boar (sanglier). Fortunately for me, the kind neighbour had already skinned it and removed the recognizable parts, so I was left with a bag of "bits". I decided to cut the meat into cubes and make a kind of "daube" - a stew involving a red wine marinade.
Being a veggie married to an omnivore, I am quite used to cooking meat. I'm not quite as well-versed in cooking freshly-shot meat! Having peeped into the carrier bag containing the bits, I felt in need of a bit of extra preparation to tackle the contents....
I think I'm ready now!
Having got my plate of "wild pig lumps", I then spent an absolute age cleaning my meat chopping board (definitely not be confused with my veg chopping board!), all the worktops involved, and anything else in the vicinity!
The aforementioned lumps in their "cook marinade" of red wine, onions, carrots, celery, fresh thyme from the garden, with a bay leaf for good measure.
Having languished in their marinade for a suitable period, the lumps then spent 3 hours in a low oven turning themselves into a daube that I was informed was delicious (and which I forgot to photograph!).
3 comments:
You crack me up Lisa! I am the exact same way! My parents just showed up for a few days here in Fontainbleau and it's hunting season so they want to try the wears, I am freaked out! But I'll do anything for my family, so better get those platis cleaning gloves on pronto!
XO
Sam
Think I'd be pretty 'wild' too if I'd been shot and cut into lumps ;-)
Sam,
You just have to pretend you're in an episode of CSI! (Actually, I'd really love some of those Wonderbra-front-fastening glasses that one of the pathologists wears, but that's another story!)
A word of advice, open the kitchen windows before you start chopping. I found that wild meat has a much stronger smell than the meat I'm used to dealing with. Good luck with the autopsy!!!
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