Put the wild boar stew meat with lean bacon without rind and a few shallots through the meat grinder. Mix the wild boar mince with one egg, ground breadcrumbs, red Porto, half a truffle cut into brunoise, sage and a generous splash of Cognac. Make into meatballs and press them flat into discs. Fry them in a pan. Boil the Jerusalem artichoke until tender in 15 minutes and puree it with all the specified ingredients. Fry the wild mushrooms in a spoonful of truffle oil. Spoon the puree into bowls, top with a wild boar burger and finish with truffle shavings and a scoop of sautéed mushrooms.

ingredients - info

wild boar quenelles with truffe

butter cream mussels plain flour salmon eggs gray shrimps wakame caviar or fish eggs edible flowers fresh cilantro

Nederlands - français

Minced meat: wild boar stew lean bacon eggs breadcrumbs Porto shallots truffle sage cognac

Belgian Cuisine and more creative cooking

wild boar quenelles

with truffe

butter cream mussels plain flour salmon eggs gray shrimps wakame caviar or fish eggs edible flowers fresh cilantro

Minced meat: wild boar stew lean bacon eggs breadcrumbs Porto shallots truffle sage cognac

Nederlands

français

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 !