Boar consommé, red cabbage ravioli, foie gras recipe by Mauro Colagreco

Boar consommé by Mauro Colagreco

Boar consommé, red cabbage ravioli, foie gras recipe by Mauro Colagreco

A recipe shared with Fine Dining Lovers by chef Mauro Colagreco for his personal Christmas dinner menu: try this delicious boar consommé and play the game like a top chef!

05 December, 2019
Average: 5 (2 votes)

serves for

8

ingredients

For the boar consommé
Boar
1,5 kg of meat
Onions
100 gr
Carrots
50 gr
Clove garlic
15 gr
juniper berries
10 gr
Black pepper
10 gr
Bay leaves
5 gr
Sea salt
25 gr
muscovado sugar
50 gr
Red Wine
250 gr
For the clarification
Egg white
2
Boar
100 gr of meat
Onions
30 gr
Carrots
30 gr
For the raviolis
durum wheat semolina
125 gr
T45 Flour
375 gr
Egg yolk
11
Egg
1 whole
For the ravioli's filling
red cabbage
1 kg
Red Wine
250 gr
Butter
125 gr
juniper
10 seeds
Black pepper
8 seeds
Foie gras
250 gr
Red miso
12 gr
For the chestnuts
chestnuts
200 gr, peeled
Acacia Honey
75 gr
Butter
75 gr
Guérande salt
10 gr
For the lovage oil
lovage
200 gr, leaves
Sunflower oil
300 gr
For the foie gras
Extra virigin olive oil
q.s.
Foie gras
80 gr, escaloped

Preparation

Step 01

 

    Broth preparation

    • Cut the meat in pieces. Prepare a marinade with all the consommé ingredients. Leave the boar meat in the marinade for 12 hours.  
    • Take the meat and the toppings out, place them on a gastronorm container (8cm high).
    • Add 3 liters of water, cover with baking paper and cook for 12 hours at 100°C heat.
    • Filter, collect the liquid and leave it to cool down. 
    Step 02

    Consommé clarification

    • Mix 2 egg whites, the boar meat, onion, carrot. Add the mixture to the cold broth.  
    • Bring to boil on low heat while continually stiring with a wooden spoon until the broth has clarified.
    Step 03

    For the raviolis

    • Mix all of the ingredients with a blender or by hand and prepare a smooth dough.
    • Reserve.
    Step 04

    For the raviolis filling

    • In a saucepan, melt the butter, add the raw red cabbage cut in a thin julienne. 
    • Prepare a small spices fabric pouch, containing the crushed juniper and pepper seeds. Infuse the latter pouch in the saucepan.
    • Moasten with red wine. Slowly cook until cabbage is ready.
    • Leave the cabbage to cool and cut it again to obtain 500gr of cooked red cabbage.
    • Add the foie gras and red miso.
    • Reserve in a pouch bag.
    • Form the ravioli with the filling and the dough. 
    Step 05

    For the chestnuts

    Place all the ingredients in a vacuum bag and cook at 85°C in water bath during 1 hour and a half. 

    Step 06

    Lovage oil

    • Blanch the leaves, leave it to cool then press to obtain 70gr of lovage.
    • Mix the leaves with the sunflower oil during 10 minutes.
    • Filter with a conical strainer and reserve. 
    Step 07

    Foie gras

    • Grilled the foie gras cut it in cubes. 
    Step 08

    Dressage and plating

    • In a bowl, pour the consommé, the raviolis, the chestnuts and the foie gras cubes.
    • Season with a few drops of olive and lovage oil.
    • Serve hot.