Wild boar back with forest mushroom sauce

For a dinner that impresses, this succulent wild boar fillet with a rich mushroom sauce is the perfect choice. The deep, earthy flavors of the wild mushrooms and the soft, tender texture of the wild boar loin make this dish a refined experience. At De Predetarian, we embrace the full flavor of game and combine it with forest-grown ingredients, making every bite an ode to nature. Ideal for festive dinners and special occasions!

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 30 minutes

Ingredients :

• 600 g wild boar fillet
• 300 g mixed wild mushrooms (e.g. chanterelles, porcini)
• 2 tbsp vegetable butter
• 1 onion, finely chopped
• 2 cloves of garlic, pressed
• 250 ml game stock
• 100 ml dry white wine
• 100 ml vegetable cream
• Fresh thyme, for garnish
• Salt and pepper to taste
• Olive oil for frying the wild boar back
  
  

Instructions :

1. Prepare the wild boar back :
   Heat a little olive oil in an ovenproof pan over medium heat. Season the wild boar loin with salt and pepper. Brown the meat on all sides, about 2-3 minutes per side. Then place the pan in a preheated oven at 180°C (350°F) and cook the meat for 15 minutes for medium-rare, or until the meat reaches an internal temperature of 58-60°C (137-140°F). Remove from the oven and let it rest for 10 minutes.

2. Make the mushroom sauce :
   Heat the butter in a pan over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and wild mushrooms and cook for another 5-7 minutes, until the mushrooms are golden brown and tender.

3. Add liquids and finish the sauce :
   Deglaze the mushrooms with the white wine and let it reduce for 2-3 minutes. Add the game stock and simmer the sauce for 5 minutes. Stir in the cream and season with salt and pepper. Let the sauce reduce gently for another 2-3 minutes, or until it reaches your desired thickness.

4. Serve :
   Slice the wild boar loin and arrange them on plates. Spoon the wild mushroom sauce over it and garnish with fresh thyme. Serve with a side dish such as roasted vegetables or mashed potatoes.