Wild boar neck braised with crispy waffle of corn and Gruyere cheese

Name: Wild boar neck braised with crispy waffle of corn and Gruyere cheese
Ingredients: 2 kg Wild boar neck; 300 g large onions; 4 Sherry vinegar; 2 l CHEF Liquid Natural Demi; 40 g CHEF Liquid Concentrate Game; 1 units.items Garlic bulb; 4 units.items Thyme; 6 units.items Bay leaves; 2 l Water; 100 g Colorozo salt; 2 Water; 100 g Butter; Salt; 100 g corn flour; 5 units.items Eggs; 40 g Grated Gruyère; 250 g Butter; 1 l CHEF Classic Hollandaise; 20 g CHEF Signature Paste Lemon; 2 units.items 1-liter siphon; 4 units.items kidde cartridges

Wild boar neck braised with CHEF Liquide Naturel Demi-Glace & CHEF Liquid Concentrate Gibier with crispy corn & Gruyere cheese waffle.

This recipe was featured in the livestream 'Wild about Autumn | Powered by Nestlé' with Marcel de Leeuw on October 5, 2020.

You can watch this and more livestreams on the HANOS livestream page.

Ingredients

2kgWild boar neck

300glarge onions

4Sherry vinegar

2lCHEF Liquid Natural Demi

40gCHEF Liquid Concentrate Game

1units.itemsGarlic bulb

4units.itemsThyme

6units.itemsBay leaves

2lWater

100gColorozo salt

2Water

100gButter

Salt

100gcorn flour

5units.itemsEggs

40gGrated Gruyère

250gButter

1lCHEF Classic Hollandaise

20gCHEF Signature Paste Lemon

2units.items1-liter siphon

4units.itemskidde cartridges

Preparation

Place the wild boar neck in the brine for 24 hours.
Pat the meat dry and sear briefly until browned all over. Brown the onions nicely and deglaze with the sherry vinegar, CHEF Liquide Naturel Demi-Glace, and CHEF Liquid Concentrate Gibier.
Add the garlic, thyme, and bay leaf.
Place the meat in the pan and ensure it is completely submerged.
Put the meat in an oven at 85°C and cook overnight. Remove the pan from the oven in the morning and let the dish cool.
Remove the meat from the stock and shred it into fine pieces.
Bring the stock back to a boil and strain through a sieve.
Finish the stock à la minute with a knob of butter.

Heat the water with the butter and salt over low heat.
Add the flour and stir until a dough ball forms. Mix in the eggs one at a time.
Mix the grated gruyere into the batter.
Bake waffles from the batter in a waffle iron.

Melt the butter in a pan, let it foam until it reaches the desired color (beurre noisette).
Immediately place the pan in ice water and scoop off the solidified proteins.
Carefully pour the butter into a container, leaving the sediment behind.
Heat the CHEF Classic Hollandaise and mix with the beurre noisette and CHEF Signature Lemon Paste.
Divide the sauce between 2 siphons and charge each siphon with 2 cartridges. Shake well and ready to use.