Wild Boar Fillet with Figs

Ingredients

• 2 tbsp fennel seeds
• 2 stems marjoram
• 800 g potatoes
• Salt
• Pepper
• 4 tbsp olive oil
• 1 Organic lemon
• 150 ml Vegetable broth
• 400 g wild boar fillet (2 fillets)
• 2 shallots
• 1 tbsp juniper berries
• 8 tbsp balsamic vinegar
• 50 ml wild game stock (glass)
• 4 fresh figs

Instructions

1. 1.

   Crush fennel seeds in a mortar or briefly pulse them in a food processor.

2. 2.

   Rinse the marjoram, shake dry, pluck and chop the leaves.

3. 3.

   Wash potatoes under running water, scrub thoroughly, halve them. In a bowl mix with salt, pepper, 3 tbsp oil and the fennel. Spread cut sides down on a deep baking sheet.

4. 4.

   Rinse lemon hot, dry rub it, grate the zest finely. Halve the lemon and squeeze out juice.

5. 5.

   Add vegetable broth, lemon juice and zest to the potatoes and bake in a preheated oven at 180 °C (fan: 160 °C) on the second rack from below for about 50 minutes, turning several times.

6. 6.

   Meanwhile rinse the wild boar fillets, pat dry, salt and pepper them.

7. 7.

   Heat remaining oil in a pan and sear the fillets all around over high heat for about 5 minutes.

8. 8.

   Remove fillets from the pan and place on another baking sheet. After roughly 30 minutes of potato cooking time, slide the fillets onto the lower rack of the oven and cook with the potatoes for about 15 more minutes.

9. 9.

   Meanwhile peel the shallots and quarter them lengthwise. Crush juniper berries with a wide knife edge or coarsely crush in a mortar. Sauté both in the pan fat from the wild boar fillets for 1 minute.

10. 10.

    Stir in balsamic vinegar, game stock, chopped marjoram, salt and pepper and simmer everything for about 5 minutes over medium heat.

11. 11.

    Rinse figs, pat dry gently and quarter them. Add to the shallots and cook another 5 minutes.

12. 12.

    Slice the wild boar fillets into thick rounds. Arrange with roasted potatoes and juniper-infused figs on a plate.