wild boar steak with madeira truffle sauce
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 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.
Nederlands - français
wild boar steak parsley carrot butter cream salt & pepper parsley Brussels sprouts chanterelles shallot
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Belgian Cuisine and more creative cooking
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.
wild boar steak parsley carrot butter cream salt & pepper parsley Brussels sprouts chanterelles shallot
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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