Steam the parsley roots for about ten minutes. Then fry them
on high heat in butter until they turn brown. Purée with the
immersion blender. Add a dash of cream and season with
pepper and salt. Finish this part on the plate with briefly fried
parsley.
The Brussels sprouts are first steamed and then fried in some
butter. Season with pepper and salt.
The yellow funnel chanterelles are fried in butter and seasoned
with pepper.
The madeira truffle sauce is the perfect accompaniment to
coarse game. It has a mildly sweet taste with the typical
taste of truffles in the background.
ingredients - info
wild boar steak
parsley carrot
butter
cream
salt & pepper
parsley
Brussels sprouts
chanterelles
shallot
wild boar steak with madeira truffle sauce
carrots
garlic
chestnut mushrooms
plain flour
veal stock
tomato puree
dried thyme
bay leaf powder
Madeira
truffle
Madeira truffle sauce: saute finely chopped shallots, crushed
garlic, sliced chestnut mushrooms and very finely chopped
carrots in some butter. Add pepper, salt, dried thyme and bay
leaf powder. Sprinkle with flour and add veal stock. Mix in the
tomato puree. Let it simmer for about ten minutes. Mix the
sauce and sieve. Now add a large splash of Madeira wine
together with finely chopped truffle and truffle juice and bring to
the boil. Let the sauce shine with the addition of some cold
butter.
Fry the wild boar steaks as you would an ordinary steak, but
preferably with a core temperature of 72°C . Let them rest
under foil before serving.
ingredients - info
wild boar steak
parsley carrot
butter
cream
salt & pepper
parsley
Brussels sprouts
chanterelles
shallot
Steam the parsley roots for about ten minutes.
Then fry them on high heat in butter until they
turn brown. Purée with the immersion blender.
Add a dash of cream and season with pepper
and salt. Finish this part on the plate with
briefly fried parsley.
The Brussels sprouts are first steamed and
then fried in some butter. Season with pepper
and salt.
The yellow funnel chanterelles are fried in
butter and seasoned with pepper.
The madeira truffle sauce is the perfect
accompaniment to coarse game. It has a
mildly sweet taste with the typical taste of
truffles in the background.
wild boar steak
with madeira
truffle sauce
carrots
garlic
chestnut mushrooms
plain flour
veal stock
tomato puree
dried thyme
bay leaf powder
Madeira
truffle
Madeira truffle sauce: saute finely chopped
shallots, crushed garlic, sliced chestnut
mushrooms and very finely chopped carrots in
some butter. Add pepper, salt, dried thyme and
bay leaf powder. Sprinkle with flour and add
veal stock. Mix in the tomato puree. Let it
simmer for about ten minutes. Mix the sauce
and sieve. Now add a large splash of Madeira
wine together with finely chopped truffle and
truffle juice and bring to the boil. Let the sauce
shine with the addition of some cold butter.
Fry the wild boar steaks as you would an
ordinary steak, but preferably with a core
temperature of 72°C . Let them rest under foil
before serving.
