Magna Carta recipes

Réveillon au Chalet

Category: Main course

Preparation time: 24 hours & execution time: 4 hours

Ingredients for 4 people:

  1. 2 kg Wild boar
  2. 220 gr. Gravy sauce
  3. 100 gr. Chinese five spices mix (Asia, China)
  4. 300 gr. Whole chestnuts
  5. 200 gr. Dried plums
  6. 120 gr. Wild fig jam
  7. 45 gr. Apple cider
  8. 150 ml Red wine
  9. 60 gr. Double concentrated tomato paste
  10. 150 gr. 8 species mushroom variety (trifolati)
  11. 150 gr. Little onions in pink vinegar
  12. 200  gr. Quinoa mix
  13. 100 gr. Fedelini with egg
  14. 800 gr. Jerusalem Artichoke
  15. 20 gr. Red wine salt
  16. 10 gr. Voatsiperifery pepper (Africa, Madagascar)
  17. 2 gr. Porcini powder
  18. 2 litres Water
  19. 100 gr. Salt
  20. 100 gr. Garlic
  21. 50 gr. Butter
  22. 40 gr. Honey
  23. 40 gr. Cognac
  24. Fresh thyme


  1. Add water, salt, honey, garlic, thyme and cognac in a saucepan, and boil them until the salt melts completely.
  2. Then, let the brine cool down and add the wild boar cut into thick pieces.
  3. Let it in the fridge for at least 24 hours.
  4. Remove the meat from the brine and rinse it well in running water.
  5. Get it strained on an absorbent paper.
  6. In a clay pot, add a little olive oil and sauté the meat on all sides over medium to high heat.
  7. Deglaze with red wine and once the alcohol has evaporated add the tomato paste, gravy sauce, Chinese five spices mix, apple cider vinegar, red wine salt, voatsiperiphery pepper, onions in pink vinegar and trifolati mushrooms.
  8. Cover with the lid and cook on medium to low heat for about 3 hours.
  9. Add the chestnuts and plums, and continue to cook for about 1 hour, on a low heat.
  10. Place the Jerusalem artichokes in a pot, cover them with water, add the butter and cook them until they absorb almost all of the water.
  11. Use the mixer until the puree gets a nice texture.
  12. Season with salt and garnish with porcini powder.
  13. In a wide pot with a little olive oil, sauté the fedelini until it gets a golden color.
  14. Add the quinoa and sauté saute for a while.
  15. Gradually add water until the quinoa is cooked.
  16. Finish it with a little butter, salt and pepper.

We would like to thank Dipnoceramics CONCEPT companies for their sponsorship of their equipment for our recipe.

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