For the hummus

  • 1 can chickpeas (drained weight 265 g)
  • Juice of 1 lemon
  • 1–2 garlic cloves
  • ½ tsp. salt
  • 120 g creamy, pourable tahini
  • 100 ml water (ice cold!)
  • 1–2 tbs. olive oil
  • ½ tsp ground cumin
  • ½ tsp rose paprika

For the cutlets

  • 400 g wild boar topside
  • 2 eggs
  • Salt
  • Pepper
  • 4 tbs. flour
  • 150 g breadcrumbs
  • 4 tbs. oil

To serve

  • 1 cucumber
  • 2 tomatoes
  • 1 avocado
  • 4 wholegrain rolls or buns, sliced in half
  • Fresh cilantro (coriander leaves)


While draining the chickpeas through a sieve, save 50 ml of the chickpea water and set aside. Put the lemon juice, garlic clove(s) and ½ tsp salt into a blender and process until smooth. Then add the tahini and mix well. Slowly add 100 ml ice-cold water and 50 ml chickpea water while the blender is running. Next, add the chickpeas, 1–2 tbsp. olive oil, cumin, and rose paprika and blend for at least 2–3 minutes, until you get a creamy, smooth mixture. Season to taste with salt and lemon juice. If the hummus is too thick, mix in a little more cold water.

Trim the wild boar topside well, then cut into slices about 1 cm thick and pound a little flatter. Beat the eggs, season them with salt and pepper. Turn the wild boar cutlets successively in flour, eggs, and breadcrumbs. Heat the oil in portions (about 1 tbsp. per cutlet) in a large frying pan. Fry the cutlets individually, approx. 3 minutes per side, until golden brown. Drain on kitchen paper, then let cool on a rack.

Wash and slice the cucumber and tomatoes. Cut the avocado in half, remove pit and peel, and cut into slices. Spread hummus on the bottom halves of the rolls, add slices of cucumber, half of the tomato slices, and the wild boar cutlets. Then add avocado slices, the remaining tomato slices, fresh cilantro and the top halves of the rolls.


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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