Königsberger Klopse

Königsberger Klopse

When I went to the specialty butcher a month ago and picked up the Wagyu steaks, I also picked up ground wild boar from Australia. I've always wanted to try it, I've heard good things about it, and at $7.99 a pound, it's certainly reasonably priced. I didn't know what to do with it, though, so I threw it back in the freezer for another day. (I don't like freezing meat, but a lot of exotic meat comes pre-frozen, for logistical reasons).  I finally got around to looking up recipes and cooking methods, and the first recipe I saw totally appealed to me. Mostly in its weirdness. ; )  It's a traditional German recipe, and it calls for wild boar! Plus, you can't beat the name... Königsberger Klopse. Seriously, how fun is that to say???  It's a basic meatball recipe, other than the boar. Onion, garlic, worcestershire, (a touch of sriracha because I'm me), an egg, panko, fresh parsley, and anchovies. Wait, what??? So those aren't normal meatball makings, but holy cow, they are fantastic in them!!!! I diced them into a paste, and worked them into the meatballs, so there is no obvious salty bits of anchovy in the meatballs.  The meatballs get shaped in 1" ish in diameter rounds, and then, instead of being fried or baked; they are simmered in a beef stock to cook. When pulled out of the broth, they are SO tender.  In another pan, onions get sauteed until tender and slightly caramelized, then flour is added and cooked... the stock the meatballs cooked in is added, and thickened until it's somewhere between a soup and a sauce.  A sprinkling of capers goes in, and the sauce gets served over the meatballs.  I topped it with fresh parsley to make it pretty. On the side, I served another German dish, Spaetzle, or fresh pasta.  The dough is pushed through a colander into boiling water to cook until tender, then the noodles are drained.  They get sauteed in butter until lightly browned, then tossed with swiss cheese and fresh parsley, and a sprinkle of sea salt. I could have plated them together, but I love spaetzle unadulterated, so I kept them separate.  At serving, I added a scoop of sour cream to stir into the meatballs to give them a creamy richness.

I've never had boar before, and this dish with it's capers and rich sauce maybe isn't the best way to get the true flavor, but WOW this is an amazing dish!!! The boar is gamey enough that it's not boring (boaring, hahaha)  hamburger; it has a different, earthy quality that just seems so right. The sauce is unbelievable; the flavor of the anchovy and garlic from the meatballs permeated the borth the meatballs simmered in, and then flavored the sauce. It is amazing, with layer of depth, and bits of bright acidity from the capers. The spaetzle is the perfect side, it has a bit firmer texture than regular pasta, the bit of rich flavor from the swiss cheese, and the fresh parsley. I am very pleasantly surprised with this meal! : )

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