Recipe
Table Ogino Shinya Ogino: Life in Hayama ②
Ingredients
- Wildboar (1 whole)
- Salt,to taste
- Pepper,to taste
- Garlic,to taste
- Gyozawrappers, to taste (for wild boar gyoza)
- Woodchips for smoking, to taste (for hot smoking)
- Cannedtomatoes, to taste (for neck stew)
About "Wild Boar Butchering and Dishes (Pâté, Spareribs, Gyoza, Smoked Meats)"
Filmed outdoors in Hayama, Kanagawa, this video shows the step-by-step process of butchering a whole wild boar, utilizing every part from shoulder, spareribs, loin, neck, and leg (5 cuts) to offal. Professional chef Shinya Ogino shares practical tips for handling wild game while preparing charcoal-grilled spareribs, pâté de campagne, wild boar gyoza, and hot-smoked heart and liver in this valuable culinary record.
Tips for Making "Wild Boar Butchering and Dishes (Pâté, Spareribs, Gyoza, Smoked Meats)"
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Prep
- When butchering, draining blood thoroughly along the major blood vessels is crucial. Bleeding from the jugular vein at the base is the key to preventing gamey odors.
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Prep
- The shoulder has no joint and simply sits over the shoulder blade, so it will naturally detach if you insert the knife in the correct spot.
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Prep
- For younger wild boars, the sparerib bones can be separated using a bread knife, regular knife, or kitchen shears without needing a bone saw.
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Prep
- To debone the leg, cut from the outer edge of the shank rather than the inside, then peel with your fingers to cleanly separate it into five cuts: outer round, inside round, knuckle, rump, and shank.
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Heat control
- Since lean wild game can be tough to cook through, slowly grilling the spareribs over charcoal ensures a fragrant and juicy finish.
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Seasoning
- The best way to enjoy the spareribs is to season them simply with salt, pepper, and garlic, then grill them over charcoal.
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Cooking method
- Because the neck meat has a firm texture, it is ideal for stews and other pressure-cooked braised dishes.
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Cooking method
- Hot-smoking the heart and liver in a covered pan results in a tender texture and rich flavor.
Ingredients for "Wild Boar Butchering and Dishes (Pâté, Spareribs, Gyoza, Smoked Meats)"
7 items* Tap ingredient names to find on Amazon
How to Make "Wild Boar Butchering and Dishes (Pâté, Spareribs, Gyoza, Smoked Meats)"
- 1
[Butchering: Skinning and Bleeding] Skin the wild boar carefully with a knife outdoors. Bleed the carcass thoroughly along the major blood vessels (especially the jugular vein at the base) to prevent gamey odors.
- 2
[Cutting the Shoulder] Make a precise cut along the edge of the shoulder blade; since there is no joint, the shoulder meat will naturally separate.
- 3
[Cutting the Spareribs] Separate the bones using a bread knife, regular knife, or kitchen shears to cut out the spareribs. Season with salt, pepper, and garlic to prep for charcoal grilling.
- 4
[Cutting the Loin] Carefully remove the loin with its thick layer of fat by running the knife along the spine.
- 5
[Cutting the Neck] Cut out the neck meat and set it aside for stews or other braised dishes.
- 6
[Deboning the Leg] Cut along the outer edge of the shank, then use your fingers to peel and separate the meat into five cuts: outer round, inside round, knuckle, rump, and shank.
- 7
[Harvesting the Offal] Remove the heart and liver, setting them aside for hot smoking.
- 8
[Charcoal-Grilled Spareribs] Slowly grill the seasoned spareribs (salt, pepper, and garlic) over charcoal.
- 9
[Tasting the Pâté de Campagne] Slice and taste the pre-made wild boar pâté de campagne (terrine).
- 10
[Wild Boar Gyoza] Finely mince the trimmings from the loin and belly to make the gyoza filling, wrap them, and pan-fry until golden and fragrant.
- 11
[Hot-Smoked Heart and Liver] Place wood chips in a pan, arrange the heart and liver on top, cover, and hot-smoke until done.
- 12
[Neck Tomato Stew] Simmer the neck meat in a pressure cooker to make a tomato-based stew (mentioned as a plan).
Detailed Commentary on "Wild Boar Butchering and Dishes (Pâté, Spareribs, Gyoza, Smoked Meats)"
* Content organized by topics from the video.
Butchering Begins: The Importance of Bleeding
On a beautiful sunny day outdoors, the wild boar butchering begins. The process starts with skinning the boar. Under the watchful eyes of the team, the knife is guided with precise care. The most crucial step here is 'bleeding.' If the blood is not thoroughly drained along the major blood vessels, the meat will retain a gamey odor. Draining blood specifically from the jugular vein at the base is said to be the ultimate secret to a delicious finish. As the butchering progresses, everyone marvels at the thickness of the boar's fat. While handling wild game takes effort, it is a profound moment that makes you truly appreciate the life being received.
Cutting the Shoulder and Spareribs
Next, we move on to the shoulder. An interesting fact is shared: the shoulder has no joint and simply sits over the rib cage, so if you insert the knife in the correct spot, it naturally detaches. It is structured similarly to a human shoulder blade. Next is cutting the spareribs. For a boar of this age, the bones can be separated using a regular knife, kitchen shears, or even a bread knife. Practical advice is shared on how a serrated bread knife is incredibly useful, eliminating the need for a bone saw. The best way to enjoy these freshly cut spareribs is to season them simply with salt, pepper, and garlic, then grill them over charcoal.
Harvesting the Loin and Neck
Next, the knife is run along the spine to remove the magnificent loin. The loin is covered in an incredibly thick, snow-white layer of fat, drawing gasps of admiration from everyone. The fat is of such high quality that the speaker, who doesn't use shampoo, jokes that it is glossy enough to apply directly to his hair. Next, the neck meat is harvested. Because the neck has a firm texture, it is perfect for stews and braises. The plan is to simmer it in a pressure cooker for a tomato-based stew, raising everyone's expectations for how delicious it will be.
Deboning the Leg into Five Cuts
Now for the trickiest part of the butchering: deboning the leg. While many people tend to cut from the inside, the correct method is to start from the outer edge of the shank. From there, you can use your fingers to peel and separate the muscles cleanly. The leg can be divided into five distinct cuts: outer round, inside round, knuckle, rump, and shank (for stewing). The speaker notes that since restaurants usually receive meat pre-cut, butchering a whole bone-in leg from scratch is an incredibly valuable and educational experience, even for professional chefs.
Homemade Pâté and Grilled Spareribs
With the butchering wrapped up, it's time for the highly anticipated tasting. First, they slice into a wild boar pâté de campagne (terrine) prepared in advance. The team praises it with comments like 'Incredibly delicious!' and 'So meaty!' Next, the freshly cut spareribs are slowly grilled over charcoal. While lean wild game can sometimes be tricky to cook evenly, these charcoal-grilled spareribs turn out wonderfully juicy and fragrant. It is a luxurious moment of directly appreciating the bounty of nature.
Boar Gyoza, Smoked Offal, and Sunset
The cooking continues. Special wild boar gyoza, made with finely minced loin and belly trimmings, are pan-fried to a perfect crisp. The pleasant crackling sound of the frying gyoza stimulates everyone's appetite. Meanwhile, the heart and liver are hot-smoked in a pan. When the lid is lifted, a rich cloud of smoke reveals beautifully golden-hued offal, leaving everyone amazed by its tenderness and deep flavor. Finally, everyone gathers around the table to toast with beer and juice. Full and satisfied, they take a stroll to the beautiful Hayama beach, wrapping up a peaceful day watching the setting sun.
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荻野フレンチアカデミー
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