Fiona Hopkins
fionahopkinshuntingIf you’re looking for a fool-proof recipe that works great with any type of game meat, you’ve come to the right place. Our brand ambassador and awesome cook from France – Fiona Hopkins – shared her way of cooking wild boar with Artemis sauce – do give it a go, as it is certainly amazing.
“I got this simple and tasty recipe from my father-in-law. I love it because it works with every game and every part of an animal – filet, shoulder, leg, anything. Feel free to test it – I’m sure you’ll enjoy it!” says Fiona, and without further ado, here’s what you’ll need.
Ingredients
- 1 wild boar leg
- 4 tbsp fresh cream
- 4 knobs of butter (salted if you have it)
- Olive oil
- Herbes de Provence
- Salt
- Pepper
Preparation
Preheat your oven to 200°C.
Put the wild boar leg in a baking dish.
Put the butter on top of the leg, then sprinkle it with salt, pepper, and herbes de Provence.
Drizzle with some olive oil.
Place the seasoned leg into the oven and cook it for an hour and a half. Adjust the length of cooking according to the weight of the meat you’re using – for example, a deer leg would probably take an hour and fifteen minutes.
“I got this simple and tasty recipe from my father-in-law. I love it because it works with every game and every part of an animal – filet, shoulder, leg, anything. Feel free to test it – I’m sure you’ll enjoy it!”
As the meat is cooking, drizzle the cooking juices on top every now and then.
At the end of the cooking process, put the fresh cream into the baking dish and combine it with the juices.
Cut the meat into slices and mix along with the sauce.
Turn the oven off, open the door slightly and leave the meat to rest for 5-10 minutes.
Serve with some veggies or your choice of garnish. Bon appétit!
"That’s my way of life: observing, hunting, eating! For observing, Pulsar Helion 2 XP50 PRO is a firm favorite, but I can’t wait to use Axion 2 LRF XQ35 for observing roe buck this summer. And if the hunt is successful, I’ll make a carpaccio. It’s my favorite as it’s so simple yet so good!”
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