Venison stew
The dish is a hearty classic for cold days, which can be adapted to suit your mood.
Grilled Boar Cutlets with Herbs
Tender meat calls for delicate herbs! We serve these cutlets with lots of fresh seasonal herbs. If you fancy, you can sprinkle some chopped roasted hazelnuts on top.
| Ingredients (4 servings) | ||
|---|---|---|
| 16 | fresh boar cutlets | |
| 1 of each | handful | fresh mint, tarragon, chives, sorrel |
| 2 | red chilli peppers | |
| handful | fresh watercress, wild garlic or rocket to serve | |
| 1 | lemon, for squeezing | |
| salt | ||
| pepper | ||
| handful | roasted hazelnuts, chopped (optional) | |
- Season the cutlets with salt and pepper.
- Finely chop all the herbs and the chillies and mix to combine.
- Heat a ridged grill pan over a high heat. When hot, add the chops and grill on both sides for 5–6 minutes or until cooked to your liking.
- Roll the cutlets one by one in the herb mixture to coat them well and squeeze over the lemon juice. Serve with fresh watercress, wild garlic (when in season) and rocket.
- Serve with chopped roasted hazelnuts on top, if you like.
