wild boar fillet St. Hubert
Make the marinade from the indicated ingredients. Marinate
the meat for one hour. Pat it dry and fry it like a steak in the
pan. After a few minutes, add a shot glass of water, cover and
cook for another 10 minutes. Leave off the heat for another 10
minutes or so before serving.
Make the sauce: add game stock to the strained marinade
and reduce. Add currant jelly, mustard and white balsamic to
taste. Add cream, reduce further and, if desired, thicken the
sauce with some liquid flour dissolved in water.
Serve with the sauce and side dishes of your choice.
Marinade:
red wine
carrots
onions
garlic
juniper berries
peppercorns
bay leaf
thyme
parsley
wild boar fillet
butter
salt & pepper
Sauce:
game broth
currants jelly
mustard
white balsamic
cream
plain flour
wild boar fillet
St. Hubert
Make the marinade from the indicated
ingredients. Marinate the meat for one hour.
Pat it dry and fry it like a steak in the pan. After
a few minutes, add a shot glass of water, cover
and cook for another 10 minutes. Leave off the
heat for another 10 minutes or so before
serving.
Make the sauce: add game stock to the
strained marinade and reduce. Add currant
jelly, mustard and white balsamic to taste. Add
cream, reduce further and, if desired, thicken
the sauce with some liquid flour dissolved in
water.
Serve with the sauce and side dishes of your
choice.
Marinade:
red wine
carrots
onions
garlic
juniper berries
peppercorns
bay leaf
thyme
parsley
wild boar fillet
butter
salt & pepper
Sauce:
game broth
currants jelly
mustard
white balsamic
cream
plain flour
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
