Summary

Ingredients

• 4 heart (s) wild boar
• some stalks thyme
• 1 clove (s) garlic, chopped
• salt and pepper
• sugar

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Instructions

1. 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.
2. 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.
3. 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.