Wild boar and chanterelle tenderloin
Wild boar tenderloin with Chinese cabbage and chanterelles
Wild boar and chanterelle pork neck. Wild boar pork neck with Chinese cabbage and chanterelles. The Chinese cabbage and other vegetables are seasoned with World Spice Blend - Italian La Spezia herbs.
Preparation
Season the wild boar tenderloin with the Wild herbs and salt. Add the Grand Veneur sauce, vacuum-seal it in a cooking bag, and let it marinate for 12 hours. Cook the wild boar tenderloin sous-vide at 65°C (149°F) for 12 hours. Chill.
Blanch the outer leaves of the Chinese cabbage and cool them in ice water. Finely chop the remaining Chinese cabbage. Finely chop the shallot. Sauté the shallot in oil and add the finely chopped Chinese cabbage. Cook until al dente, then add 100 grams of chanterelles and truffle tapenade and season with Italian La Spezia herbs.
Pat the blanched Chinese cabbage leaves dry, place them on a sheet of plastic wrap, top with the fried Chinese cabbage, and roll it up tightly into a nice rouleau. Repeat until all the Chinese cabbage is used.
Roast the baby carrots and beetroot with some oil and Italian La Spezia herbs in the oven at 220°C for 15 minutes.
Roast the hazelnuts in a dry pan until golden brown.
Cut the Chinese cabbage rouleaux into thirds and heat through. Briefly fry the remaining chanterelles.
Cut the pork neck into 4 slices and heat slowly.
Dress as desired.
Ingredients
- 1 kg everzwijn procureur
- 7 g Wild kruiden grof zonder zout pure (artnr 1196983)
- 7 g zout
- 1 chinese kool
- 1 banaan sjalot
- 150 g cantharellen
- 1 pakje rainbow wortels mini
- 1 pakje rode biet mini
- 50 g hazelnoten
- 40 g truffel tapenade
- 3 dl Grand Veneursaus
- World Spice Blend - Italiaanse La Spezia kruiden grof met zout pure (artnr 1193983), naar smaak
Products used in this recipe
