Wild boar fillet in hazelnut crust

Portions:

This hazelnut-crusted wild boar fillet, served with black pudding and Quebec Empire apples braised in La Bolée du Minot cider, is a gourmet, elegant dish that showcases the riches of Quebec's terroir. At once rustic and refined, this dish marries powerful ingredients like game and black pudding with the fruity sweetness of local apples for a perfectly balanced result.

Empire apples, firm and slightly tart, lend themselves wonderfully to cooking in cider, absorbing aromas while retaining their firmness. The wild boar fillet, coated with roasted hazelnuts, adds crunch and depth of flavor, while the boudin completes the plate with its richness.

Ideal for a holiday menu, gourmet dinner or special occasion, this dish shows how Quebec apples can shine in bold, refined recipes.

Ingredients

2 wild boar fillets
Salt and freshly ground pepper
225 g (1/2 lb) flour
225 g (1/2 lb) skinless roasted hazelnuts, crumbled
75 g (2 ½ oz) Cajun spices
115 g (1/4 lb) breadcrumbs
2 eggs
6 Empire apples
110 g (1/4 lb) butter
5 ml (1 teaspoon) thyme
5 ml (1 teaspoon) bay leaf
Juice of ½ lemon
1 bottle of La Bolée du Minot cider
250 ml (1 cup) veal stock
3 pieces of blood sausage
60 ml (1/4 cup) oil

Preparation

Preheat oven to 200°C (400°F).
Trim tenderloin and cut into 40-gram pieces. Season fillets with salt and pepper, coat in flour and dip in beaten eggs. Mix the hazelnuts and Cajun spices with the breadcrumbs and coat the pieces of meat with the mixture.
Remove core from apples. Place the apples in a braising pan, add the butter, thyme and bay leaf. Sprinkle with lemon juice and add the bottle of cider. Cook until nicely colored, about 30 minutes. Puree the apples, reserving the juice. Reduce the juice to a syrup. Add the veal stock and keep the sauce warm.
Cook the blood sausage. Add sauce, salt and set aside. In a frying pan, cook the wild boar pieces in hot oil.
Place apple sauce on the plate. Place a few pieces of fried wild boar and blood sausage. Top with sauce and garnish with baby lettuce shoots.

This recipe was created by chef Sébastien Houle of sEb l'artisan culinaire.

Portions:

6 (12 tarts)

Preparation:

15 minutes

Cooking:

25 minutes