in Recipes

Wild boar heart

updated

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Ingredients for 4 servings:

  • 4 hearts of wild boar
  • some thyme stalks
  • 1 garlic clove(s), chopped
  • salt and pepper
  • Sugar

Instructions

Working time approx. 5 minutes; Rest period approx. 10 days; Cooking/baking time approx. 10 minutes; Total time approx. 10 days 15 minutes

pink fried

Trim away all veins, tendons, and the light-colored fat at the top of the heart, and clean any clotted blood from the heart chambers. Then cut the meat into slices about half a centimeter thick. Place them in a freezer bag with the thyme and garlic, knead thoroughly, and refrigerate for 24 hours. Then rinse the pieces of meat, pat dry, and fry in a hot pan for a few seconds on each side—they should still be slightly pink when cut. Season with salt, pepper, and a small pinch of sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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