• Home
  • Wild Boar Recipe With Lentil and Bacon Sauce

Wild Boar Recipe With Lentil and Bacon Sauce

0 0
Wild Boar Recipe With Lentil and Bacon Sauce

Share it on your social network:

Or you can just copy and share this url

Ingredients

Wild Boar Recipe
1 leg wild boar
1 tablespoon juniper berries
2 tablespoons cooking oil
2 onions
4 Carrots
3 parsnips
2 sprigs fresh thyme
1 bay leaf
2 tablespoons sherry
1 tablespoon honey
1 l game stock
Lentil & Bacon Sauce
100 g smoked streaky bacon
3 shallots
1 clove garlic
40 ml balsamic vinegar
90 g red lentils
1/4 l Vegetable Stock
1/4 l Cream
20 g Butter
black pepper
Parsley
Parsnips
4 parsnips
2 tablespoons Extra Virgin Oil
10 ml white wine vinegar
60 ml beef stock
50 g Parsley
black pepper
Palfy Brioche-Dumplings
250 grams old & dry brioche
150 ml Milk
100 ml Cream
1/2 Onion
40 g Butter
4 Eggs
15 g whipped cream
nutmeg
Pepper
  • Medium

Ingredients

  • Wild Boar Recipe

  • Lentil & Bacon Sauce

  • Parsnips

  • Palfy Brioche-Dumplings

Directions

Share

This wild boar recipe is brought to you by award-winning Austrian chef Toni Mörwald. The official name of the recipe is braised leg of wild boar with lentil and bacon sauce. The dish is served with parsnips and palffy brioche-dumplings.

Wild Boar

  1. Rub the meat with salt, pepper and chopped juniper berries.
  2. Heat the oil in a frying pan, and briskly brown the meat in both sides.
  3. Roast for 30 minutes in a hot oven at 220° C.
  4. Wash and peel the onions, carrots and parsnips, chop into large pieces, and arrange around the meat.
  5. Pour in a little game stock, add the bay leaf, and reduce the oven temperature to 180° C.
  6. Roast for about 1 hour until cooked, basting often with the meat becoming dry.
  7. Remove the meat from the oven, and allow to rest for 10 minutes in a warm place.
  8. Meanwhile, raise the oven temperature 250° C.
  9. Skim the fat off the meat juices in the roasting tray, add a little water, and then boil vigorously.
  10. Pour the resulting stock through a fine sieve before adding sherry to taste.
  11. Brush the piece of meat with honey, put it back in the roasting tray, and return to the oven for a few minutes to glaze.
  12. Finally, sprinkle with freshly ground pepper.

Lentil and Bacon Sauce

  1. Dice the bacon, shallots and garlic.
  2. Fry the bacon for a few moments before adding the shallots and garlic, and then sauté very gently until the shallots are transparent.
  3. Add the balsamic vinegar, and continue cooking to reduce the liquid.
  4. Pour in the vegetable stock and cream, and season with salt and pepper.
  5. Bring to the boil again, and reduce somewhat before stirring in the butter with a whisk.
  6. Soak the lentils until softened, and drain well.
  7. Gently stir the lentils and parsley into the sauce just before serving.

Parsnips

  1. Peel the parsnips, and chop into medium-sized strips.
  2. Heat the olive oil, and sauté the parsnips for a while before pouring in the white-wine vinegar and then seasoning with salt and pepper.
  3. Add the beef stock, bring to the boil, and simmer gently. Stir in the chopped parsley just before serving.

Palfy Brioche-Dumplings

  1. Break the brioche into small pieces, add the milk and cream, and mix well.
  2. Sweat the finely chopped onion in butter until transparent.
  3. Beat the eggs lightly in a bowl, and then fold these, along with the whipped cream, into the brioche mixture.
  4. Season to taste with salt, pepper and nutmeg.
  5. Mix thoroughly, and leave to rest for 30 minutes.
  6. Now shape the mixture into small dumplings, and cook these for 12 minutes over a low heat in boiling water.

To Serve

  1. Put a portion of the roast meat on each plate, along with one dumpling and some of the parsnip.
  2. Arrange some of the lentil and bacon sauce next to the meat.

Toni Mörwald

Toni Mörwald, born in 1967, having grown up in sunny Feuersbrunn am Wagram as the son of the farmers and winegrowers Anton & Erika Mörwald, Toni was steeped in nature and in the production of wine, food and fine cuisine from an early age, and it was there he experienced the cycles of the landscape & region. He learned from numerous grand chefs around the world. At the age of 22 he was awarded his first Gault Millau toque and from then he expanded his activity to other restaurants, a catering business, two hotels and a culinary school while dedicating himself to the training of more than 300 professional chefs. These cooks are now working around the world, where they hold the top jobs in some of the finest restaurants.

Toni Mörwald was nominated Cook of the Year in 2004, entered the list of the Relais & Châteaux Grand Chefs in 2006 and was named “Euro Toques Master Chef” in 2008. He teaches cooking and gives advice on cooking on Austrian radio and TV. Over the course of the years the MÖRWALD GROUP has become increasingly involved in exciting hotel & restaurant projects and has continued to open its own restaurants.

PROFESSIONAL EXPERIENCE

Imperial Hotels Austria

Hotel Bristol Vienna, Kitchen

Restaurant Korso Vienna under Reinhard Gerer

Palais Ferstel Vienna, Event Centre

Kurkonditorei Oberlaa, Vienna

International cookery competitions in France with Bocuse d’Or, Lyon as well as Budapest and Lausanne Restaurant Kurhausstüberl, Waging am See (D)

Foreign stays in France, Monaco, England, Italy, Spain, USA, China

Mörwalds Tavern in Feuersbrunn since 1989

THE COMPANY

1989 Takeover of his parents’ tavern, opening Tavern & Restaurant “Zur Traube”

1990 Gourmet Stüberl Toni M., first Gault Millau toque (as Austria’s youngest cook to receive a toque)

1991 Gourmet Catering Service, initially catering for 500 guests

1992 Banquet Service – Kloster Und, Krems & Stein

1993 Start-up of the Toni M. Cookery Seminars

1994 Restaurant Grafenegg Castle & Schloss.Stube with Bar and the Castle Terrace

1995 Grafenegg Castle Hotel “The Pleasure Hotel”

1996 Weinbar & Vinothek in “Zur Traube” opens, first Gault Millau toque for Grafenegg Castle

1997 Mörwald A la Carte – a magazine for gourmets. Elected president of the restaurateurs’ organisation BÖG

1998 Kurkonditorei Oberlaa, Vienna – complete overhaul of the enterprise

1999 Hotel Villa Katharina opened across from “Zur Traube”: “Life in the Vineyards”

2000 m.kunst.genuss in the Krems art district goes online as well as the Church of the Friars Minor (Minoritenkirche) in Stein

2000 Mörwald in the Ambassador opens in Vienna, two Gault-Millau toques

2001 m.mensa.genuss at the Danube University in Krems opens a new gastronomic world

2001 m.restaurant in Feuersbrunn as well as m.schloss.stube in Grafenegg

2002 Mörwald Fontana & m.golf.genuss at Frank Stronach’s Magna International

2002 m.office.genuss at the head office of PricewaterhouseCoopers in Vienna

2003 Palazzo Vienna opens on 13 February and celebrates its premiere in Austria with Reinhard Gerer

2003 Mörwald Kloster Und in der Kunstmeile Krems opens a new concept of pleasure & luxury on 24 June

2003 m.hitradio.genuss in the ö3 Building opens on 18 August

2003 Toni Mörwalds first Cookery Book Süsse Küche (“Sweet Cuisine”) written jointly with Christoph Wagner is published in September 2004 m.finanz.genuss opens in the Finance Ministry on 1 April

2004 Toni Mörwald. Mein Kochbuch (“My Cookery Book”) a biography of pleasure with recipes, tips & tricks

2004 Das Besser Kochen Kochbuch (“The Cook Better Cookery Book”). Toni Mörwald & Christian Domschitz

2004 Restaurateur of the Year

2004 Landlord of the Year

2005 Toni Mörwald Private Restaurant opens in May

2006 Honoured internationally by being listed among the Grands Chefs de Cuisine in Europe 2006 Publication of the book “Die Schnelle Küche” (“Fast Food”), Donauland

2006 The new TV Cookery Programme on TW1. So schmeckt Österreich (“The Taste of Austria”) 2007 Cookery Book Roast Pork with the Ministry of Health

2007 Toni Mörwald is guest chef for Relais & Chateaux in New York & Mougin in southern France 2007 Euro.Toques chief appointment

2008 Mörwald Grafenegg re-opened with Wolkenturm & Auditorium

2008 Bocuse d’Or President Autrichiene

2008 Re-elected President of the “Boeg – Best Austrian Hospitality” with more than 350 members 2008 Cookery Book Toni Mörwald “The Venison Cuisine”

2009 Cookery Book “Kochlust – Cooking pleasure” Toni Mörwald – Herbert Hacker – David Ruehm 2009 Cookery Book “Austro.Tapas” in cooperation with Jörg Wörther & Christoph Wagner 2009 Toni Mörwald “Sterneküche – Haute Cuisine – Star-Awarded Kitchen”

2009 Cookery Book “recipes for success” with internal managers “manager on pot”

2009 more than 75.000 issues of the “Sweet Cuisine”, it’s the platinum book

2010 Cookery Book “Sweet Fish”. Toni Mörwald – Herbert Hacker – David Ruehm

2010 Austria Cookery Book – 6 new books in a series

2010 Quality- and relationship management for business companies

(JJW.Hotels, North Sea, Mc Donald’s, Weber, All.Clad, Miele, Kenwood, …)

2010 “Austro.Pasta” the new Cookery Book with Jörg Wörther & Prof. Christoph Wagner 2011 Grand Chef Toni Mörwald cooked at Relais & Châteaux gala dinner at the Palace of Versailles 2011 Cookery Book “Sweet Fish” won the silver medal as part of the literary prize HGH Switzerland 2011 Cookery Book “Austro.Grill” in Loewenzahnverlag. Innsbruck

2011 Cookery Book “The world of Mörwald” title vegetables

2012 Gault Millau award with seven toques for the restaurants of the Mörwald group

2012 opening „Kochamt“ in Vienna. December

 

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Bistro Steak
previous
Bistro Steak Recipe with Polenta Fries by Chef Nader Jaouhar
next
COD, SNAILS, PARSLEY AND LEMON
Bistro Steak
previous
Bistro Steak Recipe with Polenta Fries by Chef Nader Jaouhar
next
COD, SNAILS, PARSLEY AND LEMON

Add Your Comment