Text 8377, 109 rader
Skriven 2008-06-04 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: WILD PIG  80530
===========================
-=> Quoting Manny Rothstein to Jim Weller <=-

 
 -> if necessary [...] pot roasted or stewed

 MR> if all else fails, think sausage.

If I can't subdue it with marinating, then roasting and then stewing
it'd make a pretty mean sausage! [g]

 MR> The guys around here shoot
 MR> smaller pigs when hunting for the table and get good results 
 MR> with normal recipes.

Makes sense.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Roasted Pork Tenderloin Wild Boar-Style with Shiitake
 Categories: Pork, Wine, Game, Marinades, Mushrooms
      Yield: 4 Servings
 
      2 lb Pork tenderloin; cut into
      2    pieces
    1/4 c  Extra virgin olive oil
      1 c  Very thinly sliced onion
      3 lg Garlic cloves; peeled and
           -mashed
      4    Whole bay leaves
    1/2 c  Finely cut celery; both
           -stalk and leaves
      1 tb Fresh Rosemary leaves or
    1/2 tb dried Rosemary
      1 c  Red wine
      1 lb Fresh shiitake mushrooms
      1 tb Butter
 
  In a deep rectangular or oval dish that can contain the meat and
  all the other ingredients except for the mushrooms, combine the
  pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay
  leaves, celery, rosemary, and red wine. Turn the meat over several
  times to coat it well, then cover the dish with plastic wrap and
  refrigerate overnight. Take it out occasionally whenever
  convenient to turn the pork over, basting it with its marinade.
  
  The following day, take the meat out of the refrigerator at least
  1 hour before proceeding with the preparation of the dish. Turn it
  over and baste it when you take it out of the refrigerator, and
  once every half hour thereafter.
  
  Detach the mushroom caps from the stems, discarding the stems.
  Wash the caps quickly in running cold water without letting them
  soak. Pat them dry gently but thoroughly with a cloth towel, and
  cut them into thin slices.
  
  Lift the tenderloin out of the deep dish, pick out any bits of the
  vegetables from the marinade that may be sticking to it, and pat
  the meat dry with kitchen towels.
  
  In a skillet that can accommodate the two pieces of pork without
  overlapping, put in the remaining tablespoon of olive oil, and
  turn the heat to high. When the oil is hot enough to sizzle when
  you put in the meat, slip in both pieces. Turn the meat over to
  brown it evenly all around, then transfer it to a platter.
  
  Pour all the marinade from the deep dish into the skillet, turn
  the heat down to low, and cover the pan. Cook, stirring
  occasionally, until all the vegetables are very soft or almost
  dissolved.
  
  While the marinade is cooking, put 1 tablespoon of butter in a
  medium skillet, turn the heat to medium, and add the sliced
  shiitake caps with some salt. Cook, turning the mushrooms over
  occasionally, until the liquid they shed evaporates completely and
  they have become very tender.
  
  When the vegetables of the marinade are very soft, add the cooked
  shiitake mushrooms, cooking them together for about a minute or
  two. Add both pieces of pork, sprinkling them with salt and
  several grindings of black pepper, and raise the heat to high.
  Cook the meat for 10 minutes on each side.
  
  Transfer the meat onto a cutting board, cut into slices 1/3-inch
  thick, and place slices on a very warm serving platter. Remove the
  bay leaves from the marinade; and the garlic cloves, if you can
  find them; then cover the meat with the cooked marinade and
  mushrooms and serve at once.
  
  Ahead-of-time note: When the overnight marinating of the meat is
  complete, it would be desirable to proceed at once through all the
  succeeding steps, but if you wish you can stop a few hours in
  advance right after the shiitake mushrooms and cooked-down
  marinade have been combined. Cook the meat, however, only when
  ready to serve, because it may dry out and become stringy if
  reheated.
  
  Recipe by: COOKING LIVE
 
MMMMM


Cheers

YK Jim


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