Ep 8 - Marlborough Wild Game Mixed Grill with Choux Potatoes
Marlborough Wild Game Mixed Grill with Choux Potatoes
Step 1. Choux Potatoes.
600 gms Agria Potatoes (peeled and cubed)
100 ml Cold Water
50 gm Butter (cubed)
55 gm Plain Flour
1 Egg (beaten)
1 Tbl Seeded Mustard
Flakey Sea Salt
Freshly Cracked Black Pepper
Place the potatoes in a medium sized saucepan and cover with seasoned cold water. Bring to a gentle boil and cook until tender. Strain into a colander and allow to steam dry for 5 minutes. Working quickly put the soft potato into a sieve and with the back of a spoon work it through the mesh to create light lump free potato. Keep warm.
Put the water and butter in a small saucepan, bring to a boil and melt the butter. Remove from the heat and slowly add in the flour until you have smooth dough. Now beat in the egg along with mustard, and salt and pepper to taste.
Weight out the choux pastry dough and fold through 1 � times the weight, in potato. Mix well. Refrigerate until required.
ie. 200 gms of choux pastry + 300 gms of potato.
Step 2. Wild Boar Sausage.
1 kg Wild Boar Shoulder (sinew removed, cut into 3 cm cubes)
3 Tbl Flakey Sea Salt
200 gm Pork Fat (1 cm cubes)
2 Tbl Roasted Garlic
2 Tbl Sage (chopped)
2 Tbl Thyme (chopped)
1/4 cup Italian Parsley (chopped)
1/3 cup Dried Cranberries (chopped)
1/4 cup Pinenuts (toasted)
1 pinch Chilli Flakes
Freshly Cracked Black Pepper
Place the wild boar chunks in a large mixing bowl and coat with the 3 tablespoons of sea salt. Cover and refrigerate overnight.
Place the salted boar pieces in the freezer for 35 minutes before feeding through a meat grinder on medium coarse grind. Put � of the ground meat aside and refrigerate the rest.
In a food processor, blitz 1/2 of the wild boar you put aside with the pork fat. This should resemble pinkish sausage meat when combined.
In a large mixing bowl, using clean hands, combine the ground boar meat, boar sausage mix, roasted garlic, herbs, dried cranberries and chilli flakes. Season to taste with sea salt and pepper.
Tie a knot in the end of a length of sausage casing and thread onto the thin end of a large funnel. Press the sausage mix through the funnel into the casing by hand, trying to avoid filling the casing with air bubbles. Twist the sausages at the desired length and tie a knot in the end when finished. Hang in the fridge overnight to dry the sausage out.
Step 3. Cooking and Serving.
6 Wild Boar Sausage
6 x 100 gm Hare Fillet
Sea Salt and Freshly Cracked Black Pepper
Venison Liver (membrane removed)
300gm Green Beans
Demi glaze (gravy)
Sea Salt and Freshly Cracked Pepper
Preheat oven to 130 degrees.
Bring the venison liver, hare fillet and sausages up to room temperature.
Mould the choux potatoes into small rugby ball shaped pieces. In a skillet, add canola oil to 1 cm depth and place on medium-high heat. Once hot carefully add the choux potatoes, cooking for a minute or so on each side until golden. Remove and place in an ovenproof dish on absorbent paper. Keep warm in oven while finishing the remaining portions.
In a hot skillet, sear off the wild boar sausages in a little canola oil. Once browned evenly, place sausages in the oven until they feel firm to the touch. Remove from the oven and allow to rest in a warm spot.
Season the hare fillets with sea salt and fresh black pepper. Once the pan is hot add a little oil and sear hare fillets. Cook for no longer than a minutes and a half either side. They want to be no more than medium rare. Remove, keep warm and rest.
Cut 1 cm thick slices of liver, dust with flour lightly, and then fry in a hot skillet with a touch of canola oil for about 30 seconds each side. Remove from the hot skillet and rest. Keep warm with sausages and hare.
Cook your beans in seasoned boiling water until tender, and warm your demi glaze in a small saucepan.
Place down your choux potatoes and hot green beans. Carve your hare fillet, wild boar sausage and arrange with the venison liver in the centre of each plate. Spoon hot demi glaze or gravy over the meat and season with a little sea salt and freshly cracked black pepper. Serve now.