FILLET OF WILD BOAR
This is the tenderest wild boar cut. Take it slowly on the hob and your fillet will melt in the mouth. But keep an eye on it as it can quickly go dry and over-cooked. Make sure your meat has been tested for trichinosis – as all Swedish wild boar meat must be – and you’re OK to leave it on the pink side.
Keep in mind
The meat of a fillet is extremely tender and mustn’t be cooked at a low temperature as there’s a risk it will take on a doughy consistency. A low temperature and slow cooking can also bring out a flavor similar to liver, which many people unfortunately associate with game.
How to cook fillet of wild boar
Fry the evenly cut fillet whole in a cast iron frying pan. Don’t let it lie in one place in the pan for too long. Turn it frequently so the heat works its way into the meat. Once it has browned slightly, turn off the heat and let the meat reach 59-61°C* in the residual heat. Serve in slices cut across the fibers. Don’t over-complicate this great-tasting cut. Salt, pepper and fresh thyme work wonders.
The basics when cooking a game fillet or small steak:
- Fry the meat whole to retain the juices.
- Bring to room temperature and season in good time before cooking.
- Brown in oil and butter on a medium heat.
- Turn the meat constantly so the heat spreads evenly throughout.
- Use a quick and sensitive thermometer. Aim for 59-61°C.*
- Important: Give the meat enough time to rest and even out the heat, at least 10 minutes.
You’ll find more ideas for cooking game under cooking game.
* The advice is that wild boar meat should be heated to over 65°C. But if you’re sure it’s been tested for trichinosis, you can cook at a lower temperature for a much juicier and tastier result.
The classic
Roast wild boar fillet with apple and rutabaga mash.
