Boar wallenbergare

Ingredients

Wallenbergare

Quantity

Ingredient

400g

Minced boar meat

4

Egg yolks

300ml

Cream (full fat)

5ml

Salt

1ml

White pepper

As needed

Breadcrumbs

As needed

Vegetable oil and butter

Serve with

Mashed or just regular boiled potatoes, lingonberry jam, and maybe peas if you are into that. The sauce from the Fake wallenbergare recipe also works quite nice with this recipe.

Possible adjustments

  1. Boar meat is notoriously hard to get a hold of, and this recipe is quite annoying to make since the patties gets very loose due to the amount of cream added (boar meat is very lean). However, annoyingly enough the trouble is worth it. The boar version of this dish is highly superior. For a more everyday-friendly version of wallenbergare, have a look at the Fake wallenbergare recipe instead.

Mise en place

  1. Mix the minced boar meat with the egg yolks, salt and pepper.

  2. Work the minced meat calmly for a couple of minutes.

  3. Pour in the cream, a little bit at a time, and work it into the minced meat mix. Keep working the mix while doing this. The mince will become very loose, so you may not want to work in the full 300ml of cream. Use your judgement while working the mix.

  4. Put the mix in the fridge for a while to give it a chance to firm up a little bit (though don’t expect it to firm up a lot, it will still be very loose).

  5. If serving with mashed potatoes (either mashed or not), start with peeling and puttin the potatoes on a boil so it will be finished by the time that the wallenbergare is finished.

  6. Preheat the oven to 125 degrees celcius.

Cooking steps

  1. Fill a plate with breadcrumbs.

  2. Form patties from the minced meat mix and dip then in the breadcrumbs. Making smaller patties similar to the size of whatever spatula you are using is usually a good idea. Actually flipping the patties in the breadcrumbs may be hard due to how loose the patties can be, so it is usually easier to pour breadcrumbs on top of the patties by hand instead of trying to flip them.

  3. Carefully fry the patties in a frying pan with some vegetable oil and butter so they get some color. Then transfer them to an oven-proof dish.

  4. Finish the patties in the oven for about 5 minutes. The inner temperature of the patties should be about 64-68 degrees when they are done.

Original source

Mogges mat, Wallenbergare av vildsvinsfärs