The best recipes aren’t those that require lots of intricate ingredients and multiple complicated cooking steps. On the contrary, it’s often the ones that are easy to make and require the basic stuff you can find in your kitchen already – and in the forest, too.
So, today we are sharing a recipe by our ambassador and huntress Agnieszka Walczak from Poland. The hardest part is hunting the wild boar, and the rest is as easy as 1 2 3. So, without further ado, let’s get cooking!
For the meat:
For the sides:
Rub the meat with mustard and Maggi liquid seasoning. Refrigerate it for at least an hour.
Heat the pan on medium-high heat and put some oil in it.
Season the meat with salt and pepper.
Fry the wild boar in a hot pan for 1 minute on each side.
Put the seared meat on a piece of foil, top with a few pieces of butter, and wrap tightly.
Continue cooking in a preheated oven (170 degrees) for 20 minutes.
Meanwhile, prepare the sides. Wash, peel, and roughly chop the potatoes. Boil them in salted water until tender, about 15 minutes.
Strain the potatoes, and add a generous amount of butter, cream, and salt. Mash until smooth.
For the broccoli: divide it into florets, then pour some boiling water over it. Strain after a couple of minutes and season with salt.
Carefully remove the meat from the oven and unwrap, reserving the juices.
Serve the wild boar on a plate together with potatoes and broccoli. Pour over some of the reserved juices and enjoy!
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