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Wild Boar Burger

Wild Boar Burger

Wild Boar Burger

Chestnut Sauce and Mushrooms
Chestnut Flour Buns

A rustic and flavorful recipe, perfect for enhancing game dishes or gourmet burgers.

Ingredients:

For approximately 8 buns:
  • 250 g wheat flour (type T55 or T65)
  • 100 g chestnut flour
  • 30 g sugar
  • 8 g salt
  • 1 sachet (7 g) dry yeast (or 20 g fresh yeast)
  • 20 cl lukewarm milk (about 37 °C)
  • 1 egg
  • 50 g soft butter, diced
  • 1 egg yolk (for brushing)
  • 1 tbsp seeds (poppy, sesame, or sunflower, optional)
Wild boar patty with cranberries or blueberries:
  • 900 g wild boar meat, minced (90%)
  • 100 g pork fat, minced (10%)
  • 80 g dried cranberries or blueberries
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed (optional)
  • 1 egg, lightly beaten
  • 30 g fine breadcrumbs or crumbled bread
  • 1 tbsp fresh thyme or chopped rosemary
  • 1 pinch grated nutmeg
  • Salt and freshly ground pepper
  • 2 tbsp lard
Chestnut sauce:
  • 80 g whole chestnuts (canned or pre-cooked)
  • 10 g chestnut pieces
  • 15 cl brown stock
  • 5 cl liquid cream
  • 2 tbsp armagnac or cognac
  • 3 cl sweet white wine
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp lard
  • 1 tsp flour
  • A dash of lemon juice
  • Fine salt and freshly ground pepper
Sautéed mushrooms (porcini or chanterelles):
  • 500 g fresh porcini or chanterelles
  • 2 shallots, finely chopped
  • 20 g butter
  • 1 tbsp walnut oil
  • 1 pinch grated nutmeg (optional)
  • A dash of lemon juice (optional)
  • Salt and freshly ground pepper
Accompanying salad:
  • 100 g mixed greens (lamb’s lettuce, arugula, or mesclun)
  • 1 green apple, thinly sliced

Vinaigrette:

  • 2 tbsp apple cider vinegar
  • 3 tbsp walnut or olive oil
  • 1 tbsp cranberry jelly or honey
  • Salt and freshly ground pepper
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€33.60
VAT included
Out-of-Stock

Chestnut Flour Buns

Preparation:

  1. Making the dough:

    • In a bowl, mix the warm milk with the yeast. Let it rest for 5 to 10 minutes until a light foam forms on the surface.
    • In a large bowl or the bowl of a stand mixer, combine the flours, sugar, and salt. Make a well in the center.
    • Pour in the milk-yeast mixture, add the egg, and start kneading on low speed.

  2. Incorporating the butter:

    • Once the dough starts to form, gradually add the butter cubes.
    • Knead for 8 to 10 minutes until the dough is smooth and elastic.

  3. First rise:

    • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth.
    • Let it rise in a warm place for 1.5 to 2 hours, until the dough doubles in size.

  4. Shaping:

    • Punch the dough down gently with your hands. Divide it into 8 equal portions.
    • Shape each portion into a ball and place them on a baking tray lined with parchment paper.
    • Cover with a cloth and let them rest for 30 to 40 minutes for a second rise.

  5. Egg wash and baking:

    • Preheat the oven to 180°C (350°F).
    • Brush the buns gently with the beaten egg (add a drop of water if necessary).
    • Optionally sprinkle with seeds.
    • Bake for 15 to 20 minutes, until the buns are golden brown.

  6. Finishing:

    • Let the buns cool on a rack before cutting them for your burgers or sandwiches.

Wild Boar with Cranberries or Blueberries

Preparation:

  1. Meat mixture:

    • In a large bowl, combine the wild boar meat and pork fat. Add the shallots, garlic, egg, breadcrumbs, herbs, nutmeg, salt, pepper, and dried cranberries or blueberries. Mix gently.

  2. Shaping:

    • Form the mixture into patties. Refrigerate for 30 minutes to firm up.

  3. Cooking:

    • Heat the lard and cook the patties for 5-6 minutes on each side until golden brown and cooked through.

Chestnut Sauce

Preparation:

  1. Sauté the shallots in the lard over low heat. Deglaze with the Armagnac, flambé, then reduce until dry. Add the flour and mix.
  2. Add the white wine, then the brown stock and cream. Cook until thickened.
  3. Stir in the chestnuts (some mashed), then the chestnut pieces. Let simmer.
  4. Finish with a squeeze of lemon juice.

Sautéed Cepes or Chanterelles

Preparation:

  1. Gently clean the mushrooms and slice them if needed.
  2. Sauté the shallots in butter and oil. Add the mushrooms and cook over high heat.
  3. Cook for 6-8 minutes until the moisture evaporates. Season and add a squeeze of lemon for freshness.

Side Salad

  1. Mix the salad with:
    • 2 tablespoons of apple cider vinegar.
    • 3 tablespoons of walnut oil or olive oil.
    • 1 tablespoon of cranberry jelly or honey.
    • Salt and pepper.

Assembling the Burger:

  1. Place the sautéed mushrooms on the bottom bun.
  2. Add a wild boar patty.
  3. Spoon over the chestnut sauce.
  4. Add a slice of slightly melted Tomme cheese.
  5. Top with the salad.
  6. Finish with the top bun.

Enjoy your delicious wild boar burger with chestnut sauce, sautéed mushrooms, and fresh salad!

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