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

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.