Recipe: Wild boar fillet with pepper sauce served with fried potatoes and garlic buttered mushrooms with green onions

It's Friday which means time for a brand new Friday recipe! Today Jimmy Stening will be cooking wild boar with pepper sauce, served with fried potatoes and garlic buttered mushrooms with green onions.

Game taste is about sustainability, nature’s resources do not disagree. Therefore we should have respect and reverence for every game felled and treat it like that, all the way from the forest to the table. It doesn’t matter if it is a red deer, wild boar, hare or goose, usually there’s a lot of time and effort before managing to shoot the right game. What I am talking about is when you are picking the interest from the capital, i.e. the management of the population of the game that has been built for a long time, perhaps in generations.

For me, it is fantastic that NORMA has been used on the farm for generations. I found boxes with cartridges in caliber 8x54 from my grandfather in the 50s when NORMA was called ”Stock company Norma Projectile Factory”. Of course, I have also chosen to continue using NORMA on the farm. I am proud to be a hunter and to be self-sufficient in game meat. This means that I take care of most of the animal like making a stock on the bones too. As in this recipe to get more taste and depth in the pepper sauce.

In this recipe I have chosen to use the fillet from the wild boar that I shot in the autumn sowing. I carefully chose a sow instead of a boar as the sow probably will get 3-6 boar piglets within 4-6 months. And for me the value lies in reducing the damage to the farming.

Ingredients for 4 persons:

- 600g potatoes (6-8 pcs)
- 600g Wild boar fillet
- 100g butter
- Somes talks of green onion
- 10-12 mushrooms
- 2 cloves of garlic
- 2,5 dl cream
- 1,5 dl milk
- 2-3 tablespoons game stock (my own)
- 1 shallot
- White peppercorns
- Pink peppercorns
- 2 tablespoons whiskey (High Coast Destilleri)
- Salt

Here’s how you do it:

Start by turning the oven at 150 degrees. Place the white peppercorns on a oven plate and roast them in the oven for about 10 minutes, then coarsely crush them in a mortar. Lower the oven to 65 degrees.

Peel and finely chop the onion, fry them on medium heat together with the pink peppercorns, the white pepper and about ¼ of the butter. Pour the whiskey in the pan and let it simmer for a while. Add the stock, cream and milk and let everything simmer for about 10 minutes, season with salt and white pepper.

I usually cut the fillet into about 1-2 cm slices. Before frying them in a hot pan I put salt on them. Fry until the fillet has a nice surface, then place them in ovenware to set in the oven at 65 degrees. Let the meat get ready in the oven while you are frying the potatoes. You can also leave the fillet on reheating in the saucepan if you do not have an oven.  

Cut the potatoes a little coarsely and raw fry them on medium heat, this takes some time. You can also use boiled potatoes, dice and then fry them in a pan.  

Fry the mushrooms in butter together with finely chopped garlic. At the last minute, put the coarsely chopped green onions in the pan.

Good luck and have a tasty meal!

Text and photo: Jimmy Stening


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