Wild boar fillets

Game meat begins to be, in large cities and in modern life, a great unknown (not so in hunting or mountain villages, where whenever we visit we ask ourselves how can you eat this well).

The taste of good meat from an animal raised in freedom, fed with nuts and with the strength that wildlife gives it, has no comparison. 

Game meat begins to be, in large cities and in modern life, a great unknown (not so in hunting or mountain villages, where whenever we visit we ask ourselves how can you eat this well).

The taste of good meat from an animal raised in freedom, fed with nuts and with the strength that wildlife gives it, has no comparison.

Ingredients:

500 gr. Wild boar sirloin

Thyme

Raisins

Pinions

Modena Vinegar (I prefer the one that is sweeter, but any wine vinegar works too)

Buy

Water

avecrem

Potatoes

Tomatoes

Zucchini

In a bowl we mix a good jet of olive oil, vinegar, thyme, salt and pepper. We macerate the meat in this sauce, for about 10-24 hours.

Once the meat is macerated, we reserve the sauce and we put the fillets aside on a plate so, when we have everything else ready, we put them on the grill or grill.

We put the oven at about 200º (If it is very powerful it may be less) and we start preparing the sauce while it is heating up.

For the sauce, Sauté the raisins and pine nuts and add the excess sauce from marinating the fillets, a glass of water and a pill of avecrem. We let it reduce for about 20 minutes.

In the hot oven, we put the potatoes (cut in fat julienne), the zucchini (also in chubby cubes) and the whole tomatoes. Let everything cook for 15-20 minutes.

Once we have the sauce and the garnish ready, we pass the wild boar fillets on a griddle or on the grill (The grill pans for glass ceramic are perfect) over a very high heat, so that it is juicy.

We serve the steaks with the garnish and the sauce on top. We can decorate with a little parsley, as in the photo.

Bon appetite.