Ballinwillin House - Wild Boar Fillet 300G - 400G

Direct from our free range, organic Wild Boar herd here on the farm. This is the finest and most tender cut of Wild Boar, can be cut into medallions or rolled and stuffed to your taste

Duo Of Wild Boar and Venison Fillets
Recipe:
1 x Wild Boar Fillet
1 x Venison Fillet
Stuffing of your Choice or use our Ballinwillin House Farm Stuffing Recipe:
1 bowl of breadcrumbs
2 slices of cooked ham chopped
1 onion chopped
2 oz butter melted
Salt & Pepper
Thyme

Cooking instructions
Lay the fillets on meat board, slit it in a few places to flatten but don’t cut through.
Place all the above stuffing ingredients in a food blender for a minute.
Remove and place on top of the fillet. Roll together like a swiss roll and keep in place with some cocktail sticks.
For Venison fillet you can cover with streaky bacon(optional)
For Wild Boar fillet coat with a little apple chutney (optional)
A little olive oil.
Cover with tin foil.

Serving

Venison should be served slightly pink. It has very little fat and will tend to dry out if over cooked
To serve, slice rings of stuffed meat from each fillet and serve with your choice of potatoes and vegetables.