Saturday: Wildschwein, Escarole

It's getting to be Fall... and that means game season. woo hoo!
The original plan was to do an escarole torta from Hazan, but then I remembered the time of year. When we walked by the butcher and saw wildschwein entrecote, it was clear what the centerpiece of the meal was going to be.

I kept things relatively simple and cooked the well-seasoned piece of meat in a skillet with clarified butter. I served it with sour cherries and some shallot compote (shallots slowly cooked in butter with salt and a bit of sugar added. I added a Tbs or so of red wine at the end to give things a bit more color).

The escarole still needed to be eaten, so I followed a recipe from BittmanWorld and stewed it with olive oil, anchovies, garlic, and capers (an addition from the Hazan recipe). This is also quite a nice dish. I can easily imagine it as a topping for a torta.

We also had some spaetzle (store-bought, I wasn't that ambitious this evening) and a big green salad.

What a meal!

Wine: Château de Mercuès 2001. This Cahors (mostly malbec) was a nice pairing.