Wild boar croquette


For the beer brine:

  • 450 ml of water
  • 50 light brown sugar
  • 100 g of sea salt
  • tbsp coriander seeds
  • tbsp whole allspice grains
  • tbsp black peppercorns
  • star anise
  • bay leaves
  • sprigs of rosemary
  • cloves of garlic
  • bottles of Straffe Hendrik Quadrupel

For the wild boar croquettes:

  • 600 wild boar shoulder or fillet
  • 50 grain mustard
  • 10 green peppercorns, coarsely chopped
  • tbsp duck or goose fat
  • 150 grams of flour
  • medium eggs
  • 150 Panko breadcrumbs
  • Vegetable oil, for frying
  • Sea salt
  • Freshly ground black pepper

For the finish:

  • chioggia beet
  • Sour cream
  • Atsina Cress
  • Good olive oil
  • Sushi vinegar
  • Pepper and salt


For the beer brine:

  1. Put the water and all the spices and herbs in a saucepan and bring to the boil.

  2. Cook gently, stirring, until the salt has dissolved, then remove the pot from the heat.

  3. Pour in the bottled beer and mix it in. Place the jar on a tray of ice cubes to cool.

  4. Then place the wild boar in the beer/herb liquid and place it covered in the fridge. Let it marinate for about 12 hours.

  5. Then remove the meat from the marinade, rinse it under cold water and pat it dry with kitchen paper.

For the wild boar croquettes:

  1. After the meat has brine for 12 hours, preheat an oven to 140°C.

  2. Wrap the meat in baking paper and then in a sheet of aluminum foil. Place the parcel on a baking tray and place in the oven for 3-4 hours, or until the meat is very tender and falls apart easily.

  3. Keep the juices in a separate bowl and set the meat aside to rest until cool enough to handle.

  4. Pull the meat apart with 2 forks and put it in a bowl with the mustard, the finely chopped peppercorns, the reserved juices and the (melted) duck fat.

  5. Mix and season.

  6. Line a shallow baking dish with cling film or parchment paper and press the mixture into a flat layer in the baking dish. Cover with another sheet of parchment paper, cover with something heavy and refrigerate for at least 2 hours to set.

  7. When the wild boar mixture has hardened, heat a deep pan with oil or fryer to 180°C. Carefully scoop the meat out of the container onto a board and cut into 4 equal rectangular pieces. Or roll it into balls like I did. Carefully dust each piece with flour, then dip in beaten egg and then in breadcrumbs. Repeat the last 2 steps again. Fry until golden brown (approx. 3-5 min).

For the finish:

  1. Cut the chioggia beetroot on the mandoline into slices of max. 2 mm thickness and cut out circles of max. 2.5 cm (1 piece/person).

  2. Mix this at the last minute with some good olive oil, sushi vinegar and salt and pepper.

  3. Finish the croquettes with chioggia beetroot, sour cream and Atsina Cress.