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Wild Boar with Poivrade Sauce


Wild Boar with Poivrade Sauce

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Wild Boar with Poivrade Sauce, Gratin Dauphinois, Chestnut Purée, Green Apple Mousse and Porcini

CourseMain CourseMeat
Prep Time 1 hr 30 mins
Cooking Time 1 hr 30 mins
Total Time 3 hrs
Servings 4 People


Wild Boar Fillet

  • 4 Wild Boar Fillet, about 180-200 g each
  • 50 g Butter
  • 50 ml Olive Oil, for frying
  • 4 pinches Salt
  • 2 pinches Freshly Ground Black Pepper

Gratin Dauphinois

  • 800 g Potatoes
  • 300 ml Cream 34%
  • 280 ml Milk
  • 2 Garlic Cloves
  • 2 Bay Leaves
  • 2 Sprigs of Fresh Thyme
  • 4 pinches Salt
  • 4 pinches Freshly Ground Black Pepper

Poivrade Sauce

  • 30 g Butter
  • 10 g Black Pepper Corn, crushed
  • 200 ml Red Wine, Cahors or Malbec
  • 15 ml Red Wine Vinegar
  • 500 ml Brown Veal Stock
  • 25 g Red Currant Jelly

Chestnut Mousse

  • 40 g Chestnut, can be frozen
  • 80 ml Milk
  • 80 ml Chicken Stock

Green Apple Mousse

  • 1 Apple Golden Smith
  • Agar Agar


  • 4 Porcini
  • Chives
  • Maldon Salt, or Fleur de Sel de Guérande


Gratin Dauphinois

  • Preheat the oven to 180°C.
  • Rub a gratin dish with soft butter and garlic, then layer the potatoes into the dish. Meanwhile bring the cream and milk to the boil. Season with salt, ground white pepper and ground nutmeg. Pour into the gratin and tap the dish on the table to help the liquid go down.
  • Cover the gratin with tin foil and cook at 160°C until the potatoes are cooked, remove the foil, and cook until golden brown at 190°C.
  • NB: the real gratin dauphinois doesn’t have any cream inside, but frankly, it’s way better with it. Everything is better with cream…
  • You can make the gratin the day before, it’s easier to make nice slices. Then just reheat it in the oven for 10 minutes with a cover to not burn and dry it.

Poivrade Sauce

  • Place 25 g of butter in a pot. When melted, add crushed pepper corn, let cook for few seconds – don’t let it burn as it will give it a very bad taste – and pour in the red wine and bring to the boil, let reduce by 75%. Add brown veal stock, bring to the boil, add red currant jam.
  • Then rectify seasoning, taste and consistency – with roux.
  • Before service, swirl in tiny pieces of cold butter, one at a time, until the sauce is glossy and smooth.
  • NB: the quality of the wine is very important here. I always use a Cahors or a Malbec. Something with intensity and strong flavor. The sauce will really appreciate that you.
  • Sauce should be on the strong side, a little sweet and fruity, and a bit acid because of the red wine vinegar.

Chestnut Purée

  • Cook the thawed chestnut – we use frozen chestnut from Boiron, they are already peeled and very good for this recipe, but when in season, of course you can use fresh chestnut – milk and chicken stock together for 25 minutes. Then drain ( but keep the liquid) and blend to a smooth purée. Add in some liquid if too thick and rectify seasoning.

Green Apple Mousse

  • Peel and core the green apples. Cut into small dice and cook in a pan. When soft, blend. Let it cool down as the agar-agar has to be mixed to a cold to temperate mixture or liquid.
  • Now, you need to weight the final quantity of apple purée, and for 1 kg of purée, you will need about 3-4 g of Agar Agar.
  • Add the Agar-Agar to the green apple mixture and bring to the boil, cook for 30 seconds. Then discard the mixture into a tray and let it cool down. Once set, blend into a smooth purée.

Wild Boar Fillet

  • Prepare the wild boar fillet, trim the fat and nerves, then dry the meat with a clean towel.
  • In a pan, throw some butter and olive oil.
  • Season the meat with salt and pepper, and when the butter stop to sing, place the fillet and cook on all sides until you obtain a nice brown colour. It’s very important to obtain this caramelization.
  • Now, this is a meat better served medium rare to medium maximum, otherwise it will become really dry. I always finish the cooking in the oven, with even more butter.


  • When in season, just panfry the porcini in butter until you obtain a nice golden brown coloration. If you can’t get any fresh ones, just don’t use any.
  • Plate the different ingredients, add some Maldon salt or Fleur de Sel de Guérande on the meat and porcini. Pour the sauce. Decorate with freshly chopped chives if you like.
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