Game workshop by Nestlé Professional and Sligro
Nestlé Professional and Sligro put Dutch game on the menu with a wild harvesting and game workshop for chefs.
Game workshop by Nestlé Professional and Sligro
Sligro Food and Nestlé Professional have joined forces to let chefs discover the possibilities and culinary variations with Dutch wild boar. Recently eleven chefs from restaurants throughout the Netherlands got inspired during a wild harvesting workshop and wild clinic in Lingewaard. In addition, they were challenged to create combinations of wild boar and CHEF products. Game, and escpecially wild boar, gets more accessible by processing it and make for example a wild boar burger or hot dog with the meat.
Pulled Swine
“Game is the finest free-range meat there is. Guests often think that game tastes very strong, but that’s a misconception we would like to take away, “said Edwin Detering, culinary consultant at Nestlé Professional Food. “In addition, a local product such as Dutch wild boar now widely available. By putting accessible game dishes on the menu, the threshold for guests to discover new game is lowered. Think of a dish like a ‘pulled swine’ sandwich. ”
Edwin Florès
During the game clinic and wild harvesting workshop the chefs discovered the edible nature under the guidance of Edwin Florès, professional wild harvester and cookbook author. The score of the wild harvesting included wild mushrooms, fresh watercress and water mint. These were incorporated into the food from the game clinic.
Beautiful dishes from neck and shoulder
The chefs attended a deboning demonstration of a wild boar. It was explained how to prepare tasty dishes with the obsolescent parts. “The front part, including shoulder and neck, is used less frequently, but there are lovely dishes to be made of” Hein Willemsen, SVH Master Chef explains. “Through slow cooking at low temperature (sous-vide), the meat is very tender. A shoulder pad can be grilled after cooking and you can serve it with pasta and mushrooms. The neck piece can be cooked in a game sauce based on demi-glace. The taste of wild boar meat can be well combined with powerful sauces such as the CHEF red wine sauce or pepper sauce. A nice piece of meat such as a Dutch wild boar deserves to be combined with a high quality sauce or stock, like the products of the CHEF. ”
Deboning workshops
Earlier, we wrote about a deboning workshop for consumers by Gertjan Kiers at Julius Bar & Grill. A trend that we applaud to. Let us know if there are workshops like these organized in your neighbourhood or if you choose to organize one yourself.
Website: Nestlé Professional
