Fukuroi'sItalian Restaurant AnelloYoshikuni-kun, the owner-chef of "[restaurant name]", kindly shared some precious A-grade wild boar and venison thighs with us, so my wife and I will once again enjoy Italian cooking. For wine, we decided to use the Bordeaux that we bought in bulk for everyday drinking, and also use it in the sauces for the meat dishes♪
"CHATEAU MAROTTE BORDEAUX 2011" French Red Wine
This wine won a gold medal at the 2012 Aquitaine Bordeaux Wine Competition. It boasts a brilliant, deep ruby color, with aromas of concentrated blackcurrant, thyme, and mint. The taste is rich in fruit and full-bodied, with a medium body. The tannins are well-balanced, leading to a long, lingering finish.
"Eggplant wrapped in anchovy potatoes, with mozzarella and tomato caprese."
For the appetizer, thinly sliced eggplant is sautéed in olive oil, arranged in a ring mold, and then filled with a mixture of anchovies and mashed potatoes, which is then wrapped up in the eggplant. The sweetness of the eggplant and the saltiness of the anchovy and potato mixture are a perfect match, making it a delicious dish. Miniature mozzarella and tomatoes are used, with fresh basil in between. This bite-sized Caprese salad is one of my recent favorites!
"Porcini mushroom truffle cream sauce pasta"
My husband is in charge of the pasta. He rehydrates the dried porcini mushrooms in hot water, then uses the rehydrating water and pasta water to create a smooth truffle cream sauce, adjusting the flavor as needed. The aroma of the truffles transforms it into a sophisticated, grown-up pasta dish! The porcini aroma, along with the mushrooms and shimeji mushrooms, deepens the flavor, resulting in a rich and delicious pasta dish.
"Sautéed wild boar with sun-dried tomato and wine sauce"
I received some Grade A wild boar meat in a vacuum-sealed pack, so I thawed it and lightly seasoned it with salt and pepper. I seared the surface in a heated frying pan to lock in the flavor. Wrapping it in aluminum foil, I cooked it slowly for 4-5 minutes on level 2 of a stone oven roaster using far-infrared heat, which allowed the juices to escape and resulted in a tender and juicy finish. For the sauce, I simmered sun-dried tomatoes with wine, a little honey, and butter to add richness. The sauce perfectly complements the wild texture of the boar meat, making for a delicious main course!
"Sautéed venison leg with porcini mushroom in a wine-based sauce and anchovy potatoes"
The venison leg was seasoned and sautéed just like the wild boar, and then finished in an aluminum foil oven in a stone oven. The sauce was made by simmering porcini mushroom soaking liquid and vegetable broth in wine, and then adjusting the seasoning with salt. We savored the incredibly youthful and tender texture of the venison, making it a truly delicious and luxurious dinner. We enjoyed cooking as if it were a chemistry experiment, debating back and forth between the two of us (lol). With November coming to an end and Christmas just around the corner, we're already looking forward to thinking about the menu for our Christmas dinner at home. Yoshikuni, thank you for the delicious ingredients!
