Roasted wild boar fillet
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category
Meat & Game
portions
4
preparation time
20 Minutes
cooking/baking time
25 Minutes
Real
gourmets know that a wild boar fillet is something special. It's a little harder to get hold of than other types of game meat, but it's always worth looking out for it. In our recipe, we tell you how to make wild boar fillet particularly succulent. With the Petromax grill and fire bowl, you can make this specialty at home or over an open fire.
Ingredients
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500 g wild boar fillet
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90 g Parma ham
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250 g mushrooms
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125 g Gouda (grated)
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125 g bacon
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190 g dates
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125 g bacon slices
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5 sprigs thyme (fresh)
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Salt & pepper (ground)
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2 tbsp olive oil
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1 onion (medium size)
preparation
Clean the mushrooms, carefully remove the stalks and finely chop them. Dice the bacon and fill the mushroom caps with bacon, the chopped stalks and the grated cheese.
Wrap each date with a slice of bacon and lightly pepper the outside.
Heat the oil on the brazier and fry the mushrooms upside down and the dates on both sides. After frying, place them on the edge to keep them warm.
Now season the wild boar fillet with thyme, pepper and salt and then wrap in Parma ham. Also sear on the brazier. Chop the onions into small pieces and fry until translucent next to the fillet just before the desired degree of doneness.
Cut the fillet into thick slices and serve with the mushrooms, dates and onions.
