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Wild boar fillet in creamy tarragon stew in a pan

Wild boar fillet in creamy tarragon sauce

Time:       30 min
Difficulty: Easy

Ingredients (4 servings)

  • 800 grams of wild boar fillet
  • 2 tbsp butter
  • 3 cloves garlic
  • 2.5 dl cream
  • 1 tsp herb salt
  • 1 tbsp tarragon
  • 1 tbsp parsley
  • 1 tbsp Game Fund
  • 1 tbsp sweet chili sauce
  • Pepper

Preparation

Take out the fillets in good time so that they are room-warm before cooking.

Trim the meat clean from the membranes and fat. Cut the fillets into 1 1/2 cm thick slices. Fry them in butter in a frying pan, a few minutes on each side. Fry in several batches so the meat is not too dense in the frying pan. Transfer to another plate.

Pour the cream into the frying pan and stir or whisk. Season with herb salt, tarragon, parsley, game fund, sweet chili sauce and black pepper. Bring the sauce to boil gently over low heat and taste.

Transfer the fillet pieces to the pan and heat gently for 5-10 minutes before serving.

 Buy wild boar fillet here.

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