Christmas menu: boar, ostrich, deer, anything but turkey!
It's not just the turkey in life ! Let's shake up the traditions and innovate a little this year by proposing game. The boar is a meat very lean so cooking will be your pet peeve. Indeed, it must cook at low temperature, 160 degrees maximum, and it must be monitored with a cooking thermometer. 70 degrees to the heart, the meat is bleeding, 75 degrees and she is at the point. And above all, we do not let her rest after cooking, otherwise she will lose her tenderness. It's a meat which blends well with acidity and sweetness, so spice side let loose on ginger, garlic, thyme and rosemary, as well as lingonberries. In the butcher's shop, roast loin and sirloin will be chosen, the ham will simmer in osso buco, or the thigh will be complete if there are about fifteen diners at the table. Also very thin, deer also requires controlled cooking, the flesh must remain pink. The roast leg is traditionally cooked, otherwise the square and fillet sautéed with a grand veneur sauce.
A bit of exoticism: ostrich and kangaroo
The ostrich is bought under vacuum in the fresh or frozen section. It is also a meat skinny ! So, just like her little friends, we cook her bloody or just. It goes very well with mustard, roquefort and walnut sauce or even with a small fried mushroom sauce.
The kangaroo is close to deer for taste and cooking. Choose the tenderloin or rib-eye that stays tender. They are quickly cooked in a pan or grill.
Leave the surprise to your guests and let them guess the dish main ! We will see if they will recognize what they have on their plates.
