Wild Boar with Sides
Wild boar with sides is a recipe featuring fresh ingredients from the wild boar category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g wild boar fillet
- Salt
- Pepper (freshly ground)
- 2 tbsp Vegetable oil
- 500 g chanterelles
- 2 tbsp butter
- 700 g potatoes
- 40 g Butter
- 100 g heavy cream
- nutmeg
- 8 spinach leaves
- 2 shallots
- 1 tbsp butter
- 80 g grated white bread
- 1 egg
- 400 ml wild game stock
- dark sauce thickener
- 200 g chestnuts
Instructions
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1.
Score the chestnuts crosswise and roast them in a hot oven at 250°C for about 15–20 minutes until the shells crack; keep warm.
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2.
Rinse the meat, pat dry with kitchen paper, and rub with salt and pepper. Heat oil in a pan and sear the meat all around. Reduce heat, cook the meat another 10–15 minutes until almost done. Wrap the meat in foil and keep warm in an oven at 75°C.
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3.
Peel the potatoes and boil them in salted water for about 25 minutes.
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4.
Drain the potatoes and mash with butter, cream, salt, pepper, and nutmeg using a potato masher into a smooth purée; keep warm.
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5.
Wash and trim the spinach, removing stems. Blanch the leaves in boiling salted water for 1 minute, cool, and drain. Dice the stems finely. Peel and finely chop the shallots, then sauté them with the diced spinach in hot butter for about 5 minutes, remove from heat and let cool slightly. Mix in grated white bread and the egg, seasoning with salt, pepper, and nutmeg. Fill the spinach leaves with this mixture, shape into balls, bind if necessary, and place on a steamer rack. Fill a suitable pot with about 1 cm of water, set the rack, bring to boil, and steam for approximately 8 minutes.
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6.
Clean the chanterelles, chop as needed, and sauté them in hot butter until crisp; season with salt and pepper.
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7.
For the sauce reduce the stock by about half over high heat, thicken with the sauce thickener, stir in the juices released from the fillets, and season with salt and pepper.
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8.
Peel the chestnuts.
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9.
To serve, slice the meat, arrange it on preheated plates with a drizzle of sauce, potato purée, chanterelles, spinach balls, and chestnut halves.
