Boar Heart
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 heart (s) wild boar
- some stalks thyme
- 1 clove (s) garlic, chopped
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cut away all of the veins, tendons, and the light-colored fat at the top of the heart and clear the ventricles of clotted blood.
- Then cut the meat into slices about half a centimeter thick. Put the thyme and garlic in a freezer bag, knead and chill for 24 hours.
- Then wash the pieces of meat, pat dry and fry them in a hot pan for a few seconds on each side - they should still be slightly pink when cut. Season with salt, pepper and a small pinch of sugar.
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