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Monday 14 January 2013

Article: Texas wild boar & venison, with chili & chocolate

If you are even somewhat of a foodie in Sweden nowadays you almost have to cook slow- and long- simmering stews with rib (högrev). One example is real Texas Chili and this weekend I created a recipe of my own using game that I just have to share with you. If you can’t find venison and/or wild boar you can easily use rib or another cut of beef. Instead of wild boar bacon or salami you can use regular bacon, even Canadian bacon is fine.

It takes upwards of 4 hours to prepare this dish so make sure you have plenty of time and wine or/and beer.

1,5 kg Venison and wild boar (50/50)
1 tsp Salt
150 g Chopped wild boar bacon or salami
2-3 tbsp Olive Oil
2 Finely chopped yellow onions
4 Finely chopped carrots
4 Finely chopped stalks of celery
4 Finely chopped garlic cloves
500 g Crushed tomatoes (canned)
1 Bottle of dark beer (preferably stout) and maybe some beef stock
1 Lime
50 g ground dark chocolate
Freshly ground black pepper

Spice mixture
1 Dried and finely chopped ancho chili
1 Dried and finely chopped chipotle chili
0,5 Fresh and finely chopped red chili
1 tbsp Ground Cumin
2 tsp Dried Oregano
1 tbsp Red wine vinegar
0,5 dl BBQ-sauce

Ground cheddar cheese
Fresh and finely chopped cilantro
Fresh and finely chopped yellow onions
Diced avocado
Thinly sliced tomatoes
Sour cream or Crème fraiche
Nachos and/or Tortillas

Cut the meat into 3 cm thick pieces. Salt with 1 tsp of salt and let it rest in a bowl.
Prepare the spice mixture by combining all ingredients, let it rest.
Fry the bacon until golden and crispy. Pour the bacon fat in a cup.
Fry the meat in bacon fat and olive oil. Make sure that you don’t have too much meat in the pan at once. Put the meat in the pot you’re planning to use for the chili.
Fry the onions, carrots, garlic and celery in the remaining fat. Add the spice mixture and fry an additional couple of minutes.
Put the vegetable and spice mix in the pot with the meat. Add crushed tomatoes, beer, beef stock, lime juice, bacon and dark chocolate. Add salt and black pepper to taste.
Cover the pot with a lid and simmer over low heat for 2-4 hours. The meat is supposed to fall apart and the vegetables “totally disintegrate”.

Enjoy your chili with the condiments suggested and a nice bottle of rustic red wine or a powerful beer. This dish is really something special so try it, it’s well worth the wait!

Wine recommendation
Wine: Château Corbin, Saint-Emilion Grand Cru Classé, 
Region: Bordeaux, France
Price Sweden: 282 SEK
Nr Systembolaget: 96026

Written by Kristian Kull & Alexander Yü

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