wild boar fillet with cranberry sauce
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 with cranberry sauce

pepper & salt forest mushrooms yellow turnips parsnip Greek yogurt cream eggs plain flour nutmeg duck fat
Nederlands - français
wild boar fillet game stock cranberries butter sugar red Porto mustard thyme cream
?
Belgian Cuisine and more creative cooking
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
wild boar fillet game stock cranberries butter sugar red Porto mustard thyme cream
?
privacy policy
Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
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 !
INGREDIENTS