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Wild boar by De Loohoeve

The team of restaurant De Loohoeve in Schoonloo cooked this delicious dish.Chefs Jeroen Brouwer, Marleen Brouwer, and Jorgo Tzanos came up with a combination consisting of: gently cooked wild boar neck bread, parsnip jus, hazelnut and cèpes, and nut butter.

Ingredients

Celery
Star anise
Carrots
Bay leaf
Cloves
wild boar neck bread
Peppercorns
Garlic
Ras el Hanout
Onions
Celeriac
game stock
veal stock

300ghazelnuts
100gDried cèpes
500mlWater
Parsnip

200gButter

Preparation

  1. Brine the neck in a 20% wet brine for 24 hours.
  2. Rinse well and brown in the oven or on the barbecue (the latter gives a deeper and smokier flavor).
  3. Place the meat in a pressure cooker with onions, garlic, carrots, celeriac, celery, peppercorns, star anise, bay leaf, cloves, and ras el hanout.
  4. Add game stock and veal stock until the meat is just covered.
  5. Cook until tender in about 90 minutes.
  6. Open the pressure cooker, let the liquid and meat cool slowly to hand temperature.
  7. Roll the meat tightly into a log.
  8. Let the meat cool completely and slice into pieces.
  9. Meanwhile, reduce the jus to a glaze.
  10. Slowly warm a slice of wild boar neck loaf on the barbecue, continuously glazing with a nice layer of jus.

  1. Run the parsnip through the juicer and set aside 500 milliliters.
  2. Mix 300 grams of hazelnuts with 500 milliliters of water and then strain through a sieve.
  3. Add to the parsnip jus.
  4. Bring to a boil once and strain through a fine cloth.
  5. Add 100 grams of dried cèpes and bring to a boil again.
  6. Let cool/infuse for at least an hour (covered).
  7. Strain once more and mix with some nut butter.

  1. Bring 200 grams of butter to a boil and continue cooking until the butter changes color.
  2. Let it cook a bit longer until just before burning and then cool the butter quickly.
  3. Let it stand so all the browned proteins sink to the bottom. Then separate the butter.