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 Course Gluten Free Beetroot Wild Boar

Estimated Nutrition

Calories

628.1

kcal / serving

2512.4 kcal total

Carbs

11.2g

per serving

44.8 g total

Fat

42.1g

per serving

168.2 g total

Protein

51.2g

per serving

204.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Meat

900

Boar Fillet

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Cumin Seeds

tbsp

Chives

chopped

OilsFats

tbsp

Rapeseed Oil

Vegetables

900

Heritage Beetroot

small, trimmed

Method

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.