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 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.
Creative Cooking
Belgian Cuisine

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taste and tradition

the fiery passion
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.
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Ingredients Directions

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.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion