Wild Boar Sausage With Onions Mushrooms And Homemade Chutney Recipes

Steps:

• For the schnitzel: Butterfly the four tenderloins and set aside. Place plastic wrap over a cutting board, then place one butterflied tenderloin on top. Cover with another piece of plastic wrap. Pound the tenderloin with the smooth side of a meat tenderizing mallet to about 1/8-inch thick. Repeat with the remaining tenderloins and set aside.
• To bread the schnitzel set up three shallow pans big enough to fit the pounded tenderloins. Add the seasoned flour to one pan. Put the milk in the second. Combine the panko and dried thyme in the third. Working with one tenderloin at a time, dredge in the seasoned flour until evenly coated, move to the milk and coat evenly. Finally, coat each tenderloin completely with the panko. Set the breaded tenderloins aside.
• Heat the frying oil in a large pot or fryer to 350 degrees F. Fry the tenderloins until golden brown and crispy, 2 to 3 minutes. Remove from oil and let dry on a paper towel lined plate or sheet tray.
• For the rye spaetzle: Combine the eggs, all-purpose flour, rye flour and beer in a large bowl and whisk to combine. (The mixture should have the consistency of oatmeal.)
• Set up a bowl of ice water. Place a spaetzle dumpling maker over a pot of boiling salted water. Force the mixture through the maker using a spatula or bowl scraper. Let the spaetzle cook for about 1 minute, then remove from the boiling water and chill in ice water until cool. Remove from the ice water and lay on a clean kitchen towel to dry.
• Add blended oil to a large saute pan on high heat until just before smoking. Add the spaetzle and let cook, undisturbed, until the bottoms are golden. Flip the spaetzle using a large flat spatula and add the arugula, lemon zest and juice and season with salt and pepper to taste. Saute the ingredients together for about 1 minute, then remove from heat.
• For the pickled mushrooms: Combine rice wine vinegar, fish sauce, soy sauce, sweet soy sauce and 1 quart cold water in a pot and bring to a boil. Add mushrooms to a bowl. Pour liquid over the mushrooms, then set aside and let cool.
• For the gravy: Add onion to a saucepot with apple cider vinegar. Whisk together cornstarch with 1/2 cup cold water in a bowl to make a slurry. Bring onions to a simmer, then pour in cornstarch slurry. Cook, stirring constantly, until the gravy thickens. Turn off the heat and set aside. Season to taste.
• Serve the schnitzel over a generous portion of spaetzle. Pour gravy around the schnitzel and garnish with pickled mushrooms.

Steps:

• Preheat the oven to 350 degrees F.
• Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.
• Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.
• Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.
• Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.
• Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.

Steps:

• Heat oven to 350 degrees F.
• Cut pork into 3 to 4-inch thick slices and lay the slices on heavy duty aluminum foil supported by baking sheets. Rub salt and pepper into the meat. In a small bowl whisk together hot sauce, vinegar and vegetable oil, and brush onto surface of meat on both sides. Use plastic or latex gloves to handle habaneros and protect your eyes and nose from the "fumes." Slice the peppers and lay them and the bay leaves on top of the pork. Wrap the pork in foil, sealing all the seams. Roast slowly in oven until fork tender, about 2 hours, or over an open fire.

Steps:

• For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and pepper and the egg. Pulse just to combine and scrape the sides. While food processor is running, add cream gradually through the feed tube. Chill and reserve.
• Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with butter. When mushrooms are brown, add shallots and herbs. Remove from the pan and chill.
• Fold together mushrooms and chicken.
• Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done up to 3 days ahead.
• To serve, remove the sausage from the plastic and grill or roast it until it is hot throughout (about 10 minutes). Slice the sausage and serve it with a tossed salad.