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Hotel Restaurant Urweider

3862 Innertkirchen

Filet of wild boar Sweet potatoes with apple and red wine purée Bacon Panna cotta

July 6, 2019

 

Apple and red wine purée

1 Gala apple, peeled and cored 160ml Red wine
15g Sugar
5g Salt

  • -  Slice apple thinly and simmer in wine over low heat until liquid takes on a syrupy consistency.

  • -  Mix with a handblender and add salt and pepper to taste.

    Bacon Panna Cotta

    100g Smoked bacon 100g Whole milk 100g Cream
    Pinch of thyme

    2 sheets of gelatin

  • -  Soak gelatin in cold water

  • -  Simmer bacon, cream, milk and thyme for 1 hour.

  • -  Strain and add gelatin to liquid

  • -  Line a tray with plastic wrap, add liquid and let cool.

  • -  Slice and serve as desired.

    Sweet potato purée

    110g Butter
    100g Sweet potatoes, peeled and cubed 2g Salt
    120ml Cream
    120ml Milk

  • -  Cook all ingredients over low heat until potatoes are tender.

  • -  Purée with handblender and add salt and pepper if desired.

Filet of wild boar

2 wild boar filets
Meat seasoning as desired Sea salt and thyme

  • -  Preheat oven to 160°C.

  • -  Season filets and sear on all sides.

  • -  Add salt and thyme and cook in oven until desired doneness is reached (approx.

    6-8 minutes)

  • -  Wrap in aluminum foil and allow to rest for 5 minutes

  • -  Slice and serve immediately.

    Garnish: Apple chips, sweet potato chips, grapes, fried sweet potato cubes and rosemary.

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