Collage - Journal 1932...

Collage - Journal 1932...

Sunday, October 25, 2009

If I cook? Absolutely ......Today ...Thin Sliced Wild Boar Steak with Fresh Chantarelle Sauce....

Thin Sliced Wild Boar Steak with Almonds and Fresh Chanterelle Sauce....

1 to 3 lb. Boned Wild Boar meat
125 - 250 ml Port wine
2 Cloves of garlic, minced
125 – 250 ml olive oil
3 Spring onions, diced
64 to 200 grams sliced or slivered almonds

Cut boar meat into thin slices. In a bowl, blend port wine and garlic and Herbs de Provence. Marinate meat for 4 hours. Heat olive oil in a cast iron skillet/pan. Mix meat, almonds and onions for 4-8 minutes, until done.

Boar engraving......

Creamed Chantarelle Sauce

2 tbsp. butter
3 tbsp. flour
3 1/2 Cups of double cream (or heavy cream)
Optional: 2 tbsp cognac or sherry

Use some of the water from boiling the Chantarelles and mix it with the cream.

Sea salt and freshly ground black pepper....

Let simmer for 20 - 25 minutes

Serve with rosted potatoes and/or grilled vegetables.

What type of wine would I pair this dinner with?

Very likely a Brunello from Tuscany, Italy - for its smoothness with flavors of rosted chestnuts, plum, and earth which is a good match and excellent with game...

If, not........

Well, well, well...would you then care for a glass of Grappa???

1 comment:


    Thank you so much for your wonderfully generous message on Axel Vervoordt to

    I was just in the South of France--and it was chanterelles and mushrooms and wild boar (I am a vegetarian and don't cook)...all the time.
    I was thinking you must be in France but sounds from the Brunello that you are in Tuscany.
    Try a COTE ROTIE with your next wild's just the ticket.
    last week in the Napa Valley, with butternut squash-stuffed pasta, scattered with chanterelles, enjoyed the most velvety Colgin vintages...perfectly complex and one glass with a hint of Syrah, which was lovely.
    cheers and happy days. Oh, and is this not the season in Italy for endive in flavor but better...and truffles...
    Oh, I should be there.
    cheers again,