Fillet of Wild Boar with Carrots and Green Beans

Preheat the oven to 140°C (approximately 275°F).

Rinse the boar fillets, pat dry and generously season with pepper, salt and cayenne pepper. Heat 2 tablespoons of butter in an ovenproof pan and sear the meat on all sides. Place the pan in the oven and roast until cooked through, 12-15 minutes. 

Rinse and peel the carrots. Rinse and trim the beans. Rinse, trim and cut the scallions into 4 cm (approximately 1 1/2-inch) long pieces. Heat the remaining butter in a skillet and saute the carrots, beans and scallions briefly, until very crisp but not browned. Deglaze with broth, bring to a boil and boil until slightly reduced, about  2 minutes. Add the cream and simmer briefly until the sauce is creamy and the vegetables are crisp-tender.  Season with salt and cayenne pepper and serve on warmed plates.