BusinessCannabisRoasted Wild Boar Liver with Caramelized Apple Slices and Hemp Mash.

February 15, 2021by JuicyFields0

This is a classic German dish from Berlin, which is where the garnish name “Berlin style liver” comes from. Originally this dish called for a calf’s liver, however we decided to recreate it with wild boar liver and hemp leaves.

Ingredients for 2 servings:

  • Wild boar liver 2 x 120g
  • double-grain spelt flour + 20% hemp seed flour
  • 2 large apples
  • 2 medium onions
  • 1 clove of garlic
  • 2 sprigs thyme
  • salt, pepper,
  • some white sugar
  • clarified butter for frying
  • sunflower oil for frying

 

Method: 

  1. The boar liver is patted dry and floured with the mixture of spelt flour and 20% hemp seed flour, tapping off the excess flour.
  2. The apples are peeled, one apple is cut into 4-6 slices with equal thickness, the other apple is taken for the apple pearls decoration. Lemon water helps to prevent the apple from turning brown.
  3. To serve, the apple slices, along with a sprig of thyme and some clarified butter, are sautéed on both sides over medium heat and lightly caramelized with a little sugar towards the end.
  4. Cut the onions into thick, even rings and sauté them in a hot pan with sunflower oil, first on high heat and then let them stew on medium heat until they are uniformly golden brown. Finally, season with salt.
  5. The wild boar liver is now seared on both sides in a hot pan with clarified butter and then left to cook in the oven at 160°c. Depending on the thickness, this takes about 3-6 minutes. The core temperature of the liver should be 58°c.
  6. Liver should always be salted after searing, otherwise it can easily become tough.

Potato-Hemp Mash:

  • 800 g potatoes -floury boiling
  • 200 ml cream
  • 40 g hemp butter
  • salt
  • 50g hemp leaves
  • about 80-10 ml olive oil
  • grated parmesan cheese

 Method: 

  1. To begin, chop the hemp leaves into small pieces and blend them together with the olive oil with a hand blender to make a fine cream.
  2. Potatoes are peeled and boiled in salted water until soft, then pressed with a potato ricer or a fine masher until creamy.
  3. Now the potato mixture is mixed with cream and hemp leaf cream and butter.
  4. Instead of hemp butter, you can of course replace it with canna-butter.
  5. Just before serving, the hemp mash is seasoned with Parmesan, but if the heat is too high, the cheese will melt quickly.
  6. We dressed our version of the Berlin classic with port shallots, and Pastis apple pearls.
  7. Slowly cook the apple pearls in a broth of Pastis, sugar, salt, and some thyme until al dente.
  8. For the port wine shallots, halved and cleaned shallots were caramelized and deglazed with port wine.

Bon Appetit!

The post Roasted Wild Boar Liver with Caramelized Apple Slices and Hemp Mash. appeared first on Juicy Network.

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