This wild boar fillet has a nice layer of fat and is deliciously tender in texture and quickly prepared. Delicious with, for example, various strongly flavored sauces or seasonings. For wild boar fillet, we recommend keeping the core nicely pink. To do this, cook the meat to a core temperature of 62°C for the best result. Or slice the meat, as our chef did, into thin slices and briefly fry them.
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