Venison Gusto Wild Boar Bresaola and Goat Cheese Roll, Wild Boar Kish with Horseradish Cream and Beetroot Reduction, Roasted Pumpkin Seeds, Wild Apples and Basil Crest by Alen Anzelc
50g Venison Gusto Wild Boar Bresaola
100g Goat cheese
100g Vension Gusto Wild Boar Paprika Salami
100g baby spinach
1l beetroot juice
100g pumpkin seeds
For the roll you slice thinly the Wild Boar Bresaola and spread it on foil. Mix the goat cheese well so it gets creamy and easy to spread. Spread over the Wild Boar Bresaola slices and tightly roll it up. Cool it down well in the fridge so it will be easy to cut.
Make a piecrust pastry by mixing butter, flour, 2 tbsp cold water, 1 egg and some salt. For the filling cut the Wild Boar Paprika Salami to small cubes and quickly roast them with the baby spinach on some butter, season it with black pepper. Mix together 2 eggs, 100ml cream, salt and pepper. Fill up the small pies with salami and pour over the egg and cream mixture to the top. Bake at 160°C for around 25 minutes depends on the size of the pie.
Grate or finely chop the horseradish and mix it with mascarpone. Add salt and black pepper to taste.
For beetroot redaction slowly cook 1l of beetroot juice so it comes down to 50ml.
Chop pumpkin seeds and dry roast them.
Serve it on a plate and your beautiful dish is ready.
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