The supply chain of game meat is experiencing a golden moment: Scientific studies that enhance its properties, strategic agreements between local authorities and training courses dedicated to this product testify to its importance and the game on our tables is increasingly destined to be of ultra-certified quality. Consequently, you can indulge your imagination in the kitchen by proposing recipes able to combine ingredients that may not seem to have much in common. There wild boar meat is the one that lends itself best in this case: the wild flavor of game can be "sweetened" by an excellent fruit such as apple, embellishing everything with the pungent touch of mustard and the enveloping delicacy of maple syrup.
If you are planning to organize a dinner or a lunch, a useful recipe to impress your guests is that of wild boar fillet with mustard and maple syrup.
For experienced chefs or novice cooks, being able to perfectly cook a dish that will amaze the guests is very important. To have a second that will leave your guests speechless, just follow the recipe step by step and you will create a dish worthy of the best starred restaurants.
Let's see together ingredients, preparazione and some little curiosity on foods to better treat them and enhance their flavor.
Ingredients
600 g of wild boar fillet
1 dl of maple syrup
1 dl cider
2 spoons of mustard
2 tablespoons tomato paste
Extra virgin olive oil
Light calf bottom
Water
2 sweet potatoes
Peanut oil
Preparation
As the name of the recipe says, the main ingredient of the second dish is boar. The meat of the ungulate at the table is among the most popular because it manages to combine the features typical of swine with those of game.
Compared to other wild meats, wild boar is found in various recipes, sometimes even as a substitute for pork. Compared to the pig, it has one leaner meat e fibrous, indicated for prolonged cooking, stewed, but also as the protagonist of first courses. It's hard not to be delighted by the pappardelle with wild boar sauce or from a tasty one stew.
If you are a lover of appetizers or finger food then it's time to experiment sausages and salumi in simple but particular recipes. For those who want to have a balanced nutritional regimen, this is the perfect meat.
Both wild and farmed, ungulates feed in the optimal way, so much so that the meat is protein and low in fat with a good supply of minerals. This way we will have all nutrients which we need with a dish and a tasty food.
To best make this recipe we need approx 600gr of fillet. This is the favorite cut of meat because it allows you to have one lean meat and not too big suitable only for certain types of cooking.
The presence of fat in small parts means that it is suitable only for not very long cooking and preferably with accompanying sauces, just like in this recipe, to prevent the fillet from drying out too much as it is already lean. If you are not very familiar with this type of meat, it is better to ask your trusted butcher for advice who will be able to guide you towards the best cut.
Once the fillet has been chosen, all that remains is divide it into portions about 2 cm high each. Once cut, put it on a plate and keep the slices at room temperature until it is time to cook them.
As previously said, the fillet is a very lean cut and therefore tends to dry out, but to "soften it" without resorting to long and laborious preparations, the choice of a salsa it is inevitable.
Even if it seems an unusual combination and out of your strings, for this recipe we want to offer you one sauce made from maple syrup and mustard.
Lo Maple syrup it is a liquid Dolce which is obtained from the sap of two varieties of sugar maple and black maple of Canadian origin. The sap is extracted in spring, between March and April without affecting the tree which is used several times to produce the syrup in different years.
Besides being tasty, it is rich in mineral salts such as potassium, calcium and iron but also vitamins and malic acid. Furthermore, helps the digestive and intestinal systems, has few calories and is also an ally of those on a diet as it allows you to burn fat.
La mustard unlike maple, it has been part of our dishes for several years. The plant originally from Asia, belongs to the cruciferous family. The seeds ripen in late summer and exist different types of sauce according to the color of the seeds, even if the best known is the yellow one, there is also the white one for the preservation of food over time, and the black one for those who love spicy.
In general mustard it is not very caloric and gives a notable contribution of Vitamins of various kinds, including those of group B, C, E and K and many minerals. Furthermore, it has several properties such as the stimulation of circulation, favors theelimination of toxic substances present and has adigestive action.
Once all the properties of the main ingredients have been discovered, all that remains is prepare the sauce. In a bowl put it on Maple syrup, cider, mustard and 2 tbsp tomato concentrate. Combine all the ingredients, with a manual or electric whisk you have to mix well until they are all amalgamated and the salsa results smooth and homogeneous.
Now take one padella put it to heat and add a drizzle of extra virgin olive oil. When it reaches temperature, sear the wild boar medallions for about 3 minutes on each side. Browned on all sides, you must remove them from the pan and put them in a pan to then leave them in forno au a temperature not exceeding 65-70ºC until it's time to bring them to the table.
In the same padella in which you cooked the meat, pour the composed of maple syrup and mustard and lead to bollore adding a few tablespoons of veal stock, and leave reduce for a few minutes. If the sauce is too thick, you can add a little water. While the sauce shrinks clean 2 sweet potatoes with a brush to remove any residue from the peel and with a mandolin slice them thinly.
Then a fry them in abundant peanut oil at a temperature of 180ºC. Once the chips will crunchy and gilded remove them from the heat and put them on absorbent paper to remove excess oil.
Now you just have to remove the wild boar medallions from the oven plate them up and serve them with sweet chips and salsa.