The cranberry sauce: reduce the cranberries to jelly with a
dash of water and a few spoons of sugar. Bring game stock to
the boil and add a few spoons of jelly, a spoonful of mustard,
red Porto and cream. Season with dried thyme, pepper and
salt. Let it boil down and thicken the sauce if desired.
Depending on the weight, roast the fillet in an oven at 185°C
for 40 minutes.
For the recipe of the quiche, follow this link.
The parsnip pancakes: make puree of the parsnip in the same
way as you would make mashed potatoes. Mix with Greek
yoghurt, cream, an egg and a couple of spoonfuls of flour.
Season with pepper, salt and nutmeg. Heat a pan, put a scoop
of duck fat in it. Spoon the dough into the pan in tablespoon
portions. Let it brown on the underside, turn it over, press it flat
and let it bake for a few minutes more.
Serve with game garnish of your choice. Here, we chose baked
forest mushrooms, sliced fried yellow turnips, one with
chestnuts and lean bacon and a parsnip pancake.
ingredients - info
wild boar fillet
game stock
cranberries
butter
sugar
red Porto
mustard
thyme
cream
wild boar fillet with cranberry sauce
pepper & salt
forest mushrooms
yellow turnips
parsnip
Greek yogurt
cream
eggs
plain flour
nutmeg
duck fat
ingredients - info
wild boar fillet
game stock
cranberries
butter
sugar
red Porto
mustard
thyme
cream
The cranberry sauce: reduce the cranberries
to jelly with a dash of water and a few spoons
of sugar. Bring game stock to the boil and add
a few spoons of jelly, a spoonful of mustard,
red Porto and cream. Season with dried thyme,
pepper and salt. Let it boil down and thicken
the sauce if desired.
Depending on the weight, roast the fillet in an
oven at 185°C for 40 minutes.
For the recipe of the quiche, follow this link.
The parsnip pancakes: make puree of the
parsnip in the same way as you would make
mashed potatoes. Mix with Greek yoghurt,
cream, an egg and a couple of spoonfuls of
flour. Season with pepper, salt and nutmeg.
Heat a pan, put a scoop of duck fat in it. Spoon
the dough into the pan in tablespoon portions.
Let it brown on the underside, turn it over, press
it flat and let it bake for a few minutes more.
Serve with game garnish of your choice. Here,
we chose baked forest mushrooms, sliced fried
yellow turnips, one with chestnuts and lean
bacon and a parsnip pancake.
wild boar fillet with
cranberry sauce
pepper & salt
forest mushrooms
yellow turnips
parsnip
Greek yogurt
cream
eggs
plain flour
nutmeg
duck fat
