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Wild Boar Fillet with Beetroot and Cumin Seeds

Boiled heritage beetroot wedges and pan-fried wild boar fillets seasoned with cumin seeds, butter, and fresh chives.

Main CourseGluten FreeBeetrootWild Boar

Estimated Nutrition

Per Serving Total
Calories 628.1 kcals 2512.4 kcals
Carbohydrates 11.2 grams 44.8 grams
Fat 42.1 grams 168.2 grams
Protein 51.2 grams 204.6 grams
Cook Time
45 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Butter
Meat
900
g
Boar Fillet
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
tbsp
Cumin Seeds
2
tbsp
Chives
chopped
OilsFats
3
tbsp
Rapeseed Oil
Vegetables
900
g
Heritage Beetroot
small, trimmed

Steps

  • Cook beetroot in boiling salted water for 30 minutes until tender.
  • Heat 2 tablespoons of oil in a pan and fry boar fillets for 10 minutes.
  • Season meat with salt and pepper then rest for 10 minutes while reserving pan juices.
  • Peel the cooked beetroot and cut them into wedges.
  • Fry beetroot wedges in remaining oil and butter for 5 minutes.
  • Season beetroot with salt and pepper and stir in cumin seeds.
  • Slice boar and serve over beetroot with reserved juices and chopped chives.