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Wild Boar Fillet with Fennel and a White Wine Sauce
2 Individual Wild Boar Fillets
3 tbsp rapeseed oil
1 fennel bulb (cut into wedges)
For the sauce
150ml white wine
75g mascarpone cheese
Salt and pepper for seasoning
Roasted vine tomatoes
Place the fennel wedges into a roasting tin and drizzle with rapeseed oil. Roast in a preheated oven at 230°C (450°F), Gas Mark 8, for about 20 minutes
Place a little oil in a pan and add the wild boar fillets. Fry for approximately 4 minutes each side (wild boar can be cook cooked like pork, but try not to overcook as the meat is lower in fat than pork and can easily dry out). Leave the meat to rest.
For the sauce; pour the wine into the frying pan and simmer until reduced by half. Add the mascarpone cheese and season with salt and pepper. Stir to mix well.
To serve, cut the wild boar into slices and arrange on a warmed serving dish with the roasted wedges of fennel, pour over the sauce and garnish with roasted vine tomatoes and a few sprigs of rosemary.