For the medallions

  • 800 g wild boar fillet
  • 1 tbsp oil
  • 1 tbsp clarified butter
  • 200 g bacon (sliced)
  • Salt
  • Pepper

For the mushroom-fennel vegetables

  • 1 large fennel bulb
  • 200 g mushrooms (e.g. chanterelles, chestnuts,
  • Porcini mushrooms or cauliflower mushroom)
  • 1 onion
  • 2 slices of bacon
  • 1 clove of garlic
  • 2 tbsp lemon juice
  • 200 ml vegetable stock
  • 200 ml cream

Clean the mushrooms carefully and cut into bite-sized pieces. Peel and finely dice the onion. Cut 2 slices of bacon into thin strips. Peel and finely chop the garlic. Clean the fennel, wash and remove the hard stalk. Cut into fine strips. Set aside the fennel greens.

Trim the wild boar fillet cleanly and cut into thick medallions. Flatten slightly so that they are as tall as the bacon slices are wide. Season with salt and pepper. Wrap a strip of bacon around each fillet and press down firmly.

Heat the oil in a large enough frying pan and sear the fillets well on both sides and leave to cook for a while over a low heat. Remove the meat from the pan and keep warm. Add the clarified butter to the remaining frying fat and allow to heat up. Fry the diced onion, chopped garlic and bacon briefly and then add the mushrooms and fennel and continue to fry. Pour the lemon juice and vegetable stock over the vegetables and bring to the boil. Add the cream and reduce a little. Season to taste with salt and pepper. Add the wild boar medallions to the pan and allow to warm up. Decorate with fennel greens.




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.

Products in use

Leica Geovid R 8×56

Leica Magnus 1.8-12×50 i

Leica Calonox View

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