WILD BOAR Risotto
Serves 4
4oz (100g) butter
5 fl.oz (150ml) white wine
2 oz (50g) beef marrow, chopped
1 tsp. crumbled saffron
1 large onion, chopped
Salt and freshly-ground black pepper
6 oz (175g) wild boar steak, minced
6 oz (175g) grated Parmesan cheese
1 lb (450g) Italian rice
2 oz (50g) butter, melted
1 pint (600ml) hot game stock
1. Heat 2 oz (50g) of the butter and the beef marrow in a deep frying pan. Add the chopped onion and minced meat and cook until golden brown. Add the rice and stir well. Cook for 15 minutes, then add the hot stock, white wine, saffron, salt and pepper, and mix well. Simmer gently for 20 minutes, stirring occasionally.
2. Taste the rice and add a little more stock if necessary, then simmer for a further 10 minutes just before serving, sprinkle with Parmesan cheese and pour the melted butter over the top.
Game Stock1 lb (450g) game bones
2 large carrots, sliced
1 lb (450g) shin of venison
2 bouquets garni
1 lb (450g) mixed game meat
4 white peppercorns
2 oz (50g) dripping
8 juniper berries
2 leeks, sliced
4 tbsp. white wine vinegar
1 large onion, sliced
1 sprig of thyme
1 celery stick, sliced
Salt and freshly-ground black pepper
1. Preheat the oven to 2200C/4250F/gas 7. Blanch the bones for 10 minutes in boiling water then put them into a large roasting tin with the chopped meat and dripping. Brown the bones in the centre of the preheated oven for 40 minutes.
2. Remove the bones to a large, deep, flameproof casserole dish or pan. Add the vegetables and all other ingredients. Cover with water and bring slowly to the boil. Remove any scum from the surface and cover with a tight-fitting lid. Simmer the stock over the lowest possible heat for 3 hours, to extract all the flavour from the bones and vegetables. Top up with hot water if necessary.
3. Strain the stock through a fine sieve into a large bowl. Leave to settle for 5 minutes, then remove the fat from the surface by drawing absorbent kitchen paper across the top. Correct the seasoning. It is now ready to use.
