Wash the wild boar fillets, pat dry and remove the silver membrane with a knife so that it does not contract when frying. Peel the potatoes, cut them into pieces of equal size and place them in cold, salted water. Now cook until they almost crumble. Drain the potatoes through a sieve and let them evaporate.

Sear the wild boar fillets on all sides in a hot pan, season with salt and pepper, place on an oven rack and sprinkle with the whole pressed garlic cloves and thyme. Place in the preheated oven at 90 ° C for approx. 8-10 minutes.

Wash and clean the spring onions, then fry them in a pan with hot vegetable oil and season with salt and pepper. Bring the milk, cream and butter to the boil, press or mash the steamed potatoes. Put everything in a bowl and mix carefully with the hot cream-milk-butter mixture

Season again with salt, pepper, nutmeg and Dijon mustard and refine with a little walnut oil. Take the wild boar fillet out of the oven and let it rest for 2 minutes. Then cut in half diagonally and serve.