3 thoughts on “Game Recipes”

1. Hello Stefan,
   I just received a whole wild boar leg, and I have skinned it and trimmed it so it is now a whole ham, bone in. It is in the freezer for a couple of weeks for safety sake. It weighs about 4 KG.
   I have a 12 litre pressure cooker where it would fit, but would like your opinion on how to proceed. I think pressure cooker would be the best solution?
   Brine? Cook for how long? In a marinade?
   Any suggestions would be appreciated.
   Best regards,
   Leif

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   1. Wow, that is a big hunk of meat.
      For any cooking method you will have to take into account the thickness. It will take a long time for the heat to reach all the way to the inside. If you were to cook it sous-vide, it will take about 6 hours if it’s 10 cm thick, or 24 hours if it’s 20 cm thick.
      Pressure cooking is a good idea if you like to do “pulled boar”.
      If you can find a way to vacuum seal that sucker, I would probably go for sous-vide. 24 hours at 57C?
      The oven is also an option — definitely need a thermometer with a probe that reaches to the core for that.
      You could brine it — take into account that it will take days and that you will have to ‘help’ the penetration of the brine by injecting it deeply into the meat.
      A dry cure would take weeks, if not months.
      When you cook in a marinade, again take into account that it would take at least several days for the marinade to penetrate more than a few cm, unless you were to use a syringe.
      I personally don’t think either brining or a marinade are really necessary as the meat will taste good by itself and you can season it after carving.
      Let me know what you end up doing, or if you have any follow up questions.
      Good luck!
      Stefan

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2. Thank you very much Stefan for your suggestions. I will let you know how it works when I make the final choice, but mat SV is the best way to go.
   Regards,
   Leif

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