Recipe: Wild Boar Fillets Larded with Bacon

1 Select and perfectly trim seven small wild boar steaks (for example from a haunch).

2 Clean the porcini mushrooms and cut them into medium pieces. Finely chop 3.5 oz (100 g) of stems.

3 Cut the carrot, celeriac and turnips into fine brunoise, finely slice the onion.

4 Peel the pearl onions.

5 Braise the various vegetables separately for 10 minutes, after lightly salting and peppering them. The simplest way is to steam them (or in a steam oven) by enclosing them in cooking pouches.

6 Preheat the oven to 480°F (250°C).

7 Heat a tablespoon of butter in a sauté pan, add the chopped porcini stems, salt and pepper, cook three minutes over high heat.

8 Lower to medium heat, add half of the minced garlic, and cook for another minute.

9 Place over very low heat, add the vegetable brunoise and sliced onion and braise in butter for about ten minutes, covered.

10 Add two tablespoons of chopped parsley at the end. Adjust the seasoning of the vegetables.
Set aside.

11 Place the pearl onions in the same sauté pan, with a knob of butter, and braise them in the same way over low heat, covered.

12 Sear the wild boar fillets in a pan, three minutes over high heat, in a hot mixture of olive oil and butter. Salt and pepper. Remove from heat. (At this stage, the fillets should not be fully cooked as their center must remain rare).

13 Make deep longitudinal pockets in the wild boar fillets, salt and pepper the inside of the pockets.