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Wild boar stew with blueberries, celeriac mousseline and freshly prepared potato croquettes

4 portions


For the marinade
0,5 dl balsamic vinegar
0,5 dl orange juice
1 dl olive oil
1 tbsp mustard
7 sprigs of fresh thyme
1 tsp cinnamon
2 tbsp of freshly grounded pepper
For the wild boar stew
600 gm wild boar fillet in small pieces
4 shallots
4 celery stems
4 carrots
300 gm blueberries
300 ml wild broth
300 ml red wine
25 gm butter
25 ml crème de cassis
2 tbsp blueberry jam
2 bay leaves
2cinnamon sticks
4 cloves
For the celeriac mousseline
1 dl cream
Freshly prepared potato croquettes
2 kg of floury potatoes
4 egg yolks
4 eggwhites
lump of butter
pepper,salt, nutmeg


Mix the ingredients for the marinade and top with the pieces of wild boar fillet.Cover this and let it marinate in a cool place for 1 day.
Wild boar stew
Take the pieces of wild boar fillet out of the marinade, pat them dry with kitchenpaper and store the marinade.
Take a pot with a thick bottom, melt some butter and sear the pieces of wild boarfillet.
Heat up the stock, the finely chopped shallots and the red wine with half the marinade in a separate pan. Pour this on to the wild boar pieces. Bring to the boil and then add the blueberry jam, bay leaf, cinnamon and cloves and let it simmer for 50 minutes with the lid on.
Finely chop the celery and carrots and add it to the stew, together with the blueberries, 15 minutes before the end.
Just before serving, apply the crème de cassis and season with salt and freshly ground pepper.
Celeriac mousseline
Cut the celeriac into pieces and cook in salted water for 20-30 minutes until done.Drain it.
Boilthe cream separately with pepper, salt and nutmeg
Fill the FRITEL blender with the celeriac and the boiled cream.
Blend into a smooth mousseline.
Freshly prepared potato croquettes
Peel the potatoes and cut into equal pieces. Cook the potatoes until just tender andd rain them.
Crush the potatoes with a mashed potato or turn them through a stir sieve(passe-vite).
Season with pepper, salt and nutmeg. Mix in a lump of butter and the egg yolks.
Take a baking tray or large dish and cover it with the puree with a piping bag witha large nozzle into strings along the entire length of the plate or dish (or use a croquette machine).
Allow the croquettes to cool in the refrigerator and then cut into 4 to 5 cm pieces.
Mix the croquettes with the beaten egg whites, and then with the breadcrumbs. Add the egg whites and breadcrumbs a second time for a crispy crust.
It is best to let the croquettes rest in the fridge for another hour.
Set your FRITEL deep fryer at 180°C. When the appliance is up to temperature, only fill the bottom of the basket (do not pile it up). Do not take out the basket of croquettes and shake. When the croquettes come to the surface and have alight brown crust, they are ready.


Always put white vegetables in cold water, so that the white color is retained.
Do not use an electric mixer / beater to crush the potatoes, as this will result in a sticky mass.