Also, one of my english students is an avid hunter. He dropped this by the other day. This is the left shoulder of a small Sanglier (or wild boar). It's currently marinating and will be roasted and eaten tomorrow.
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| Please don't get freaked out! |
This is my walnut tarte hot out of the oven this morning. It smells heavenly. I'm trying to keep Monsieur Titi out of it before tomorrow.
Oven mits are called "maniques" in France. I have no idea where that comes from or why, but I laugh every time I use my mits.
Make in a 28-cm tarte plate
1 pâte sablée or a sweet short crust.
300 grams of walnut meat chopped (10.58 oz.)
4 tablespoons honey
40 cl crème fraîche liquide (or 120 oz. whole cream)
4 egg yolks
150 grams sugar (5.29 oz.)
Heat oven to 180°C or 360°F. Spread out the crust in the tarte plate. Keep refrigerated until needed.
Chop the walnut meat but not into powder. Put aside.
In a non-stick casserole, make your caramel. Put the sugar into the casserole and let heat on medium-high. Stir when you see that the sugar begins to melt and lower heat slightly. Stir constantly until the caramel becomes golden brown. Don’t let it burn!
Take the casserole off the heat and slowly stir in the cream, little by little. This will probably cause the caramel to crystallize. If so, put back on heat and reheat until the caramel melts again. This will take quite awhile so be patient!
Off of the heat again, stir in the honey and the walnuts. Afterwards, slowly stir in the egg yolks and mix well.
Pour into the pie crust and put into oven for 10 minutes. Then decorate with ½ walnuts on top. Put back into the oven for 20 minutes. Let cool completely but don’t chill.
12 comments:
This looks delicious. I was given a peice of sanglier last year, I never did discover what cut it was as there was no bone in it. Roasted it was tasty, but not as tender as I would have liked. The leftovers casseroled the next day were stunning. Diane
bon weekend Dedene.
Lovely recipe! How do you cook the wild boar,btw?
A French "tart" of a different sort. (Oops; that should be "tarte.")
Preceded by a boar-ing main course.
Hope you're having a wonderful weekend! With that kind of culinary delight, je pense ce sera un grand régal.
A la prochaine!
That recipe sounds lovely. I used to love pecan pie but of course can't find corn syrup her in France.
This year we have been given two cuisses de chevreuil. I wonder if I'll ever get around to cooking them. I guess that's what one does to them -- marinate for a day and then roast?
I haven't been cooking much that requires any research!
Bon dimanche...
Betty C., I think you should give them a try. Chevreuil is really good.
Rosaria, Usually you marinate the piece of meat for a day. Then you can roast it like a leg of lamb or you can use it in a stew. Often sanglier will be made in a stew because it's drier meat.
That tarte looks good!
I didn't mean to copie, promise. I'll try and make some changes :)
"Maniques" is a new word to me. I used to call it "gant de cuisine".
I wonder how they call the new silicone ones.
mmmm, that all looks pretty good to me ! Especially the pie !!!
And good to see somebody putting some wild boar to good use, for there are far too many of them out roaming around these days. I was reading where there has been a population explosion of them over the past few years. They are a nuisance at their current levels. A friend of mine had his car demolished by one the other day. Hope he was tasty...
I would be so happy to sample that tarte!
That tart looks incredible! Makes me want to make one only I might sneak pecans in instead of walnuts. Southern gals here are known to do that:)
C'est une tarte qui plairait bien à mon Chéri, Miam ! Comme j'évite les gâteaux, je prendrai l'épaule de sanglier? moi !
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