Fillet of wild boar in a Quebec Apple crust
Hazelnut-crusted wild boar fillet with black pudding and Empire apples braised in cider. A noble and tasty dish with a Quebec flavour!
Ingredients
- 2 wild boar fillets
- Salt and freshly ground pepper
- 225 g (1/2 lb) flour
- 225 g (1/2 lb) skinless roasted hazelnuts, crumbled
- 75 g (2 ½ oz) Cajun spices
- 115 g (1/4 lb) breadcrumbs
- 2 eggs
- 6 Empire apples
- 110 g (1/4 lb) butter
- 5 ml (1 teaspoon) thyme
- 5 ml (1 teaspoon) bay leaf
- Juice of ½ lemon
- 1 bottle of La Bolée du Minot cider
- 250 ml (1 cup) veal stock
- 3 pieces of blood sausage
- 60 ml (1/4 cup) oil
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