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 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 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.

14- Fill these pockets with a spoon, with the vegetable mixture.