SUMMER
2016
56
|
ESCARPMENTMAGAZINE
.
CA
ESCARPMENT
®
epicure
Holiday
TurkeyRoll
maple
duck
sausage
I
RECIPE | BLACKANGUSFINEMEATS&GAME
PreparedbyChef TylerCunningham
Wild boar bacon brings incredible,
savoury flavour to this stuffed
winter squash. If you can find a
sweet dumpling squash, its floury
texture is particularly good
for this recipe.
preparing& cooking your stuffed squash
...
1. Heat oven to 250°. Trim the crusts from the bread and cut into 1-inch cubes; Spread the bread pieces
out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30
minutes. Transfer to a large bowl to cool. Increase oven temperature to 375°.
2. In a large skillet over medium-high heat, cook the Boar bacon strips until crisp. Transfer to a paper-
towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring
occasionally, until soft, 5 - 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black
pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated,
10 - 15 mins. Stir in the sage and cook 1 min. Add the wine and cook until it evaporates, about 2 mins.
3. Spoon the mushroommixture over the dried bread. Stir in stock, stir in the cider. Add parsley, 1/2
teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. Crumble bacon and
stir it in.
4. Prepare the squash by cutting out the top and scooping out the seeds.
5. Put the stuffing in the squash. Set the squash on a baking sheet and bake until the squash is tender
when pierced with a fork, about 45 minutes. Serve hot or warm.
Stuffed Squash
...
• 3 tablespoons melted butter
• 1
½
lbs multi grain or other favourite bread
•
½
lb thick-cut wild boar bacon
• 2 large leeks, trimmed and sliced (3 cups)
• 1
½
lbs mixed mushrooms, cut into bite-size pieces
• 1
½
tsp kosher salt
•
¾
tsp black pepper
• 2 tblsp chopped sage
•
½
cup dry white wine
• 1
¼
cups chicken stock, more as needed
•
¼
cup apple cider
• 3 tblsp freshly chopped parsley
