Sharing is Caring!!

Welcome and enjoy! Please tell me what you are eating. Share your thoughts on food and what you see in your grocery store. Ask questions. This is a place where we can all learn from each other and share our skills, passions for flavours and love for eating.

Trio of Tuna, Smoked, Sashimi, Tataki

Trio of Tuna, Smoked, Sashimi, Tataki

Love A'Fare, A Catering Experience

Love A'Fare, A Catering Experience
Private Catering for in your home from a professional Chef.

Sunday, March 13, 2011

The Wild Boar....and learning how to use everything edible!

Knowing where my food comes from is very important to me.  How the animal is raised, fed, loved and watching it grow and live a very happy life.  This past fall we bought a Wild Boar and a Lamb.  The freezer is now stocked but yesterday was a day of thanks and gratitude for this beast that is now going to feed us for quite some time!  Chops, ribs, belly, scraps for sausage, roasts, ribs roasts and one giant leg intact for an outdoor fire roast this summer.....OH YEAH!

I am also learning about using as much of the animal as possible.  So with fresh organs ready to eat, we dove into the heart and kidneys last night.  It was actually delicious and the heart is really good!   Sliced thin, marinated in garlic, marjoram and olive oil then covered in corn flour and added to a salad.  I also slow cooked the belly, crispy on the outside and delicious fat dripping from the inside.....just a small amount is very satisfying!
I am keen to make heart and kidneys again and now that I have the flavour and texture taste for it, Now it is time to up the stakes and go delicate and delicious.  Tonight is rib roast night and I am very stoked.  Also stay tuned for Pain Au Chocolate, Crossiant and other treats as I am also diving into pastry perfection!

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