Braised Wild Pork with Italian Dumplings
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 3 h. 25 min.
Ready in
Ingredients
for
6
- For the roast boar
- 42 ozs Wild boar (shoulder joint)
- 4 cloves
- 2 onions
- 1 bunch Vegetables (roughly chopped)
- 3 cups dry Red wine
- ⅜ cup white wine vinegar
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper Berry
- ¼ cup clarified butter
- 1 ⅔ cups Game stock
- sugar
- 1 Tbsp Corn starch
- For the gnocchi
- 35 ozs floury potatoes
- 1 egg
- 1 cup all-purpose flour
- freshly grated Nutmeg
- 4 Tbsps clarified butter
Preparation steps
1.
Put the meat in a bowl with a lid. Stick the cloves into the onions and add them to a pan with the vegetables, red wine, vinegar and spices. Bring to the boil and leave to cool. Pour over the meat, cover and marinate in the refrigerator for up to 3 days, turning from time to time.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
3.
Remove the meat from the marinade, pat dry and brown on all sides in hot clarified butter. Deglaze with some of the game stock and braise for around 2 hours until soft, gradually adding the remaining stock and around 500 ml of the marinade, pouring the liquid over the meat.
4.
For the gnocchi, steam the potatoes for 25-35 minutes until cooked. Peel and press through a potato ricer while still hot. Allow the steam to evaporate. Add the egg, flour, salt and a pinch of nutmeg and work to a smooth dough. With floured hands, shape the dough into thumb-length sausages, about the width of a finger, and create pointed ends.
5.
Tip the gnocchi into plenty of simmering salted water and cook over a low heat for around 2 minutes. Remove from the pan and quench in cold water then drain well in a sieve.
6.
Remove the meat from the pot, cover with foil and rest for 10 minutes. Season the sauce to taste with salt, ground black pepper and a pinch of sugar. Slake the cornflour in a little cold water, then stir it into the sauce, bring to the boil and cook for a further 5 minutes.
7.
Fry the gnocchi in a non-stick frying pan in the hot clarified butter until golden brown.
