For the meat

  • 600 g ground wild boar meat (approx. 20% fat content)
  • 1 tbsp. tomato paste
  • ½ tsp. coriander seeds
  • ½ tsp. mustard seeds
  • 1 small onion
  • Salt
  • Pepper
  • 3 tbsp. olive oil

For the buns

  • 4 tbsp. milk
  • ½ cube fresh yeast
  • 15 g sugar
  • ½ tsp. salt
  • 40 g soft butter
  • 250 g white flour
  • 2 eggs
  • Sesame seeds

For the garnishes

  • 100 g cream cheese
  • 100 g quark
  • 2 tbsp. lemon juice
  • ½ tsp. sugar
  • Salt
  • Pepper
  • 1 handful of fresh garlic mustard leaves (Alliaria petiolata)
  • 150 g brown mushrooms
  • 2 tbsp. butter
  • 1 tbsp. oil
  • 50 ml dry white wine
  • 2 tomatoes
  • 1 red onion


For the buns, put 100 ml of lukewarm water and 2 tbsp. of milk in a bowl, add sugar and crumble in the yeast. Leave to stand for about 5 minutes. Then add flour, salt, one egg, and the soft butter and knead everything into a smooth dough.

Cover the dough and let it rise in a warm place for about 1 hour. Then divide the dough into 4 equal parts and shape the buns. To do this, shape the dough into round balls and then carefully press each into a flat, even disk (about 8 cm in diameter) on a baking sheet lined with parchment paper. Cover the dough and let it rise in a warm place for another hour. Preheat the oven to 200 °C. Then mix the other egg with 2 tbsp. water and 2 tbsp. milk (room temperature) and brush the buns with it. Sprinkle sesame seeds on top. Put the buns in the oven and bake for 15-20 minutes, until the surface is golden brown. Let cool on a wire rack.

Mix the lemon juice with the sugar and add to the cream cheese. Add the quark, stir in the finely chopped leaves of the garlic mustard, and season with salt and pepper.

Dice the onion very finely. For the patties, the ground meat should not be too lean, a fat content of 20% is ideal. Mix the ground wild boar well with salt, pepper, tomato paste, crushed coriander, and mustard seeds and the diced onion and then form into 4 flat patties. The patties should be as loose as possible, but not fall apart in the pan. The best way to shape the patties is on baking paper, then they won’t stick to the surface. Coat a grill pan with olive oil and cook the patties for 8-10 minutes, until cooked through.

Cut mushrooms into small pieces and heat 1 tbsp. oil and 2 tbsp. butter in another pan. Sauté mushrooms and deglaze with wine. Cook for 5 minutes, season with salt and pepper.

Cut the buns in half, toast them briefly, then spread a generous amount of the quark mixture and some fresh garlic mustard leaves onto the lower half. Top with wild boar patty. Finally, top each patty with roasted mushrooms, 2 tomato slices and 2 onion rings, and the other half of the bun.



Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

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