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🍽️ Wild boar fillet with figs

388 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp fennel seeds
• 2 sprigs marjoram
• 800 g potatoes
• salt
• pepper
• 4 tbsp olive oil
• 1 organic lemon
• 150 ml classic vegetable broth
• 400 g wild boar fillet (2 wild boar fillets)
• 2 shallots
• 1 tbsp juniper berries
• 8 tbsp balsamic vinegar
• 50 ml game stock (jar)
• 4 fresh figs

Instructions

1. 1. Crush fennel seeds finely in a mortar or pulse them briefly in a blender.
2. 2. Rinse the marjoram, shake it dry, pluck off the leaves, and chop them finely.
3. 3. Thoroughly wash the potatoes under running water and cut them in half.
4. 4. Toss the potatoes in a bowl with salt, pepper, three tablespoons of oil, and the ground fennel.
5. 5. Place the potatoes on a deep baking sheet with the cut sides facing down.
6. 6. Rinse the lemon under hot water and pat it dry.
7. 7. Finely grate the lemon zest and then squeeze the juice from the lemon.
8. 8. Pour the vegetable broth, lemon juice, and lemon zest over the potatoes.
9. 9. Preheat the oven to 180 degrees Celsius (convection: 160 degrees, gas: mark 2-3).
10. 10. Bake the potatoes on the second rack from the bottom for about 50 minutes.
11. 11. Turn the potatoes several times during the baking process.
12. 12. Rinse the wild boar fillets and pat them dry.
13. 13. Season the fillets with salt and pepper.
14. 14. Heat the remaining oil in a frying pan.
15. 15. Sear the fillets on all sides over high heat for about 5 minutes.
16. 16. Remove the fillets from the pan and place them on a clean baking sheet.
17. 17. Peel the shallots and cut them into quarters lengthwise.
18. 18. Crush the juniper berries roughly using the back of a wide knife or in a mortar.
19. 19. Sauté the shallots and juniper berries for one minute in the pan drippings from the fillets.
20. 20. Stir in the balsamic vinegar, game stock, chopped marjoram, salt, and pepper.
21. 21. Simmer the sauce for about 5 minutes over medium heat.
22. 22. Rinse the figs and pat them dry carefully.
23. 23. Quarter the figs and add them to the shallots.
24. 24. Cook the figs for another 5 minutes.
25. 25. After 30 minutes of baking the potatoes, move the fillets to the bottom rack.
26. 26. Let the fillets cook under the potatoes for about 15 minutes.
27. 27. Slice the cooked wild boar fillets.
28. 28. Serve the fillets with the oven potatoes and the juniper-fig mixture.

Nutrition per serving

• kcal: 388
• Protein: 25 g · Fett/Fat: 14 g · Carbs: 37 g