Fillet of wild boar with carrots and green beans
Ingredients
- Ingredients
- 4 pcs Wild boar fillet (each 200 grams)
- 500 grams green Beans
- 500 grams Baby carrot
- 6 scallions
- 4 Tbsps butter
- 100 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 1 Tbsp ground paprika
- salt
- cayenne pepper
Preparation steps
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.
Thinly slice the meat and serve on the vegetables.