The benefits and exquisite flavor of wild boar meat make it a great alternative to pork, since it is a meat that requires great control and observation during its preparation. Its consumption is very typical in traditional Andalusian and La Mancha gastronomy, being also a star dish in high mountain areas such as the Pyrenees or Catalan areas.
Among the benefits of wild boar meat to highlight is its low levels of cholesterol and fat, being very beneficial for the body but without losing the flavor quality of the meat. It is a meat that also has a high content of vitamin B3, which favors the circulatory system, and beneficial vitamin B12 for people with stomach problems.
These benefits and its great flavor make wild boar meat one of the great pieces of haute cuisine and signature cuisine along with deer meat. For all these reasons it is highly valued meat in the European market, which has been reflected in recent years with an increase in exports.
From Artemonte we bring you this delicious meat with a new autumn recipe so that you can enjoy this country delight at home. For this reason, we encourage you to cook a potato and wild boar coulant with vegetables, a recipe without much difficulty and that is prepared quickly to surprise that special dinner.
Potato and wild boar coulant with vegetables
Ingredients for 4 people
300g potato
50 g onion
80 g chopped mushrooms
4 egg yolks
100 g minced wild boar meat
50ml soy sauce
100 ml of red wine
Olive oil
oregano and thyme
freshly ground black pepper and salt
80 g baby zucchini
80 g wild asparagus
Optional
Assorted flowers and buds
white truffle
Toro bound sauce
Preparation
To begin with, we will peel, wash and cut an onion very finely. Next, we will poach the onion with plenty of extra virgin olive oil, add the potatoes in very thin slices and poach at a medium temperature. Once everything is ready, drain and reserve.
On the other hand we will prepare the wild boar meat, season the meat and fry it with olive oil. While the wild boar meat is frying, add red wine, soy sauce and spices, let it reduce and set aside.
To accompany this succulent dish, we chop mushrooms into very thin strips and fry them. We also laminate the zucchini and wild asparagus.
Presentation
The presentation of the dish is also key to being able to enjoy this delicious dish. For this we chose a soup plate and a cylindrical stainless steel mold to create the ideal presentation. Then we introduce the poached potato into the mold, which we will stick to the edges of the mold. Put the egg yolk inside with a pinch of salt and cover the egg yolk with the mushroom and the potato. Once covered, sauce with the wild boar meat juice and add the wild boar meat on top and, lastly, the asparagus and the sautéed zucchini. Decorate with the julienned truffle and the finely cut leaves.
