This dish brings together the intense, robust flavors of venison with the refined creaminess of a risotto. The wild boar shoulder is first smoked on the BBQ for that deep, authentic taste and then lacquered with a delicious sweet-sour marinade. The red wine risotto completes the picture: a dish that fits perfectly with long evenings and lovers of pure flavors.
With this preparation you bring out the best in game meat, while the simplicity of the risotto provides a nice balance. This is comfort food with a gastronomic twist, ideal for those who love really good food.
Supplies (kitchen & BBQ):
• Kitchen brush
• Core temperature gauge
•Oven
• Kitchen or filleting knife
• Lockable BBQ
• Cooking pot with lid
•Spatula
•Guard
• Tray for the “lacquer”
• Wood or charcoal for smoke, for example apple wood
Ingredients (4 people):
For the wild boar shoulder:
• 1 wild boar shoulder
For the “lacquer”:
• 30 g Zaanse mustard
• 50 ml honey (about 60 g)
• 50 ml oyster sauce
• 15 g dark caster sugar
For the risotto:
• 900 ml game stock
• 1 onion, chopped
• 60 g salted butter
• 100 ml of good quality red wine
• 300 g risotto rice
• 75 g Parmigiano Reggiano (in one piece)
Preparation
The wild boar shoulder:
1. Make sure your BBQ is smoking and preheat the oven to 200°C.
2. Remove membranes from the shoulder.
3. Place the shoulder in the BBQ:
• Indirect heat: Smoke the shoulder for 20 minutes.
• Direct heat: Smoke the shoulder for 10 minutes.
4. Remove the shoulder from the BBQ and brush it with the “lacquer” (stir well).
5. Insert the core temperature gauge into the thickest part of the shoulder.
6. Continue cooking in the oven to a core temperature of 62°C (about 20 minutes).
Alternative: Do you have a big BBQ? Let the shoulder continue to cook there without extra smoke, at 150°C.
The risotto:
1. Fry the onion in the butter.
2. Add the wine and game stock and bring to the boil.
3. Add the risotto rice.
4. Place the lid on the pan and cook over a low heat for 25 minutes .
• Tip: Stirring is allowed, but not necessary. The vapor ensures even cooking.
5. Cut the cheese into small pieces.
6. Remove the lid from the pan and toss in the cheese so that the risotto becomes smooth.
7. Season with salt and pepper.
Extra tip: Cut the meat from the shoulder into small pieces and add it to the risotto in step 3 for extra flavor.
Verhuellstraat 37
6821 DL
Arnhem
The Netherlands
Working days: Wednesday to Sunday
06-51494910
buitenhuis@dejagendekok.nl
www.dejagendekok.nl
