Season wild boar back steak with salt and pepper, sear well in hot oil, reduce heat, turn and slowly fry on the second side until medium rare. Let steaks cool slightly on a cold plate or platter. Spread with the prepared chestnut puree and bake in the preheated oven at high top heat (under the grill coil) on the middle rack (best between the racks, as the tray could bend due to the high heat) for about 5-6 minutes. For the potato-maroni hood, boil the sliced potatoes in salted water with a dash of whipping cream until soft. Strain, mash into puree with cold pieces of butter and chestnut puree. Season with salt and a little white pepper. Finally, stir in egg yolks.
Saddle of Wild Boar with Potato-Maroni Hood
Rating: 3.30 / 5.00 (27 Votes)
Total time: 30 min
Servings: 4.0 (servings)