Appointment in San Floriano del Collio
On the evening of October 14th, FIdC Gorizia in collaboration with URCS (Unione Reg.le Cacciatori di Selezione FVG) organized in the splendid setting of the Agriturismo Stekar Sonja - Loc. Giasbana in San Floriano del Collio (GO), which assisted the evening with impeccable service and provided diners with their own (excellent) wine, a "Course" on how enhance game meat, final part of previous courses aimed at treating and learning about game from its identification in the field, to killing, cleaning and maturation of the meat in a correct way.
A delight for the palate
This evening was therefore a logical step, which turned into a dinner of the highest quality and with delicious dishes, prepared by the hunter friend and renowned Chef of our Region Daniele Cortiula, who delighted the palate by starting with a broth in a neck glass roe deer, which immediately made us understand what the tone of the evening would be. The game treated was female roe deer and male wild boar, killed and willingly sold in friendship by the hunter friend Valentincic Francesco of the San Mauro Salcano Hunting Reserve, and deer procured by our Chef. After the liquid debut, we were delighted by grilled venison sausages on potato cream, wild boar roast beef with soy sauce and wasabi, and venison neck salad with caramelized onion; to cheer our spirits even more and not only, we continued with maltagliati of wholemeal flour with venison ragout followed by a wild boar soup with sweet paprika and croutons that caused a further round of applause to explode at the address of our friend Chef.
Participants of all ages
After a pause for reflection, with the necessary explanations of the preparation of the dishes and the correct handling and aging of the meats, dinner ended with a boar cooked 8 hours at 75 degrees vacuum-packed, browned and served with polenta and celeriac cream. A feast for the eyes and the palate. To follow an excellent dessert. It was very interesting and made the participants understand, including an 8-year-old boy who enjoyed all the dishes with a lot of taste, what is the importance of game meat and what results can be obtained from a correct management of the same. , starting from blast chilling up to tasting. All while waiting for a further "course" to make the quality of these meats even more deeply understood (source: Hunting Federation).
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