Loin of Wild Boar Filled with Pumpkin and Cream Cheese, with Battered Beans and Dumplings

Loin of Wild Boar

500g loin of wild boar
200g Hokkaido pumpkin (or one jar of finely diced pumpkin)
2 tbs honey
1 tbs Pommery mustard (or coarse mustard)
Pepper, salt, nutmeg, ground coriander
100ml white wine
4 tbs cream cheese
2 tbs butter
Oil
Aluminum foil

Preheat oven to 150 °C.

Peel the pumpkin, remove the seeds and dice finely. Caramelize with honey and add the diced pumpkin. Add white wine, mustard and spices. Cook until waxy and leave to cool.

Portion the loin of wild boar and pound into 0.5cm thick slices. Tear aluminum foil into four equal-sized pieces and spread with butter. Lay the meat on top, cover thinly with cream cheese and the diced pumpkin. Season. Roll up and fry in hot oil. Put in the oven and cook for 20 minutes.

Rolled Dumplings

800g mealy potatoes
300g flour
2 eggs
2 tbs breadcrumbs
1 tsp baking powder
200g diced bacon
2 tbs milk
Salt, nutmeg
1 bunch parsley
Cling wrap

Cook potatoes and leave to cool (preferably overnight). Grate. Add flour, eggs, salt, nutmeg, milk and baking powder to create a dough. Spread out cling wrap. Form the dough into a 1cm thick rectangle. Fry the bacon and leave to cool. Toast the breadcrumbs in the fat, spread them over the dough and add the bacon pieces. Chop parsley and sprinkle on top. Roll the dough lengthways, cut into 4cm slices and push the edges down firmly. Bring a pot of water to the boil and immerse the dumplings for 20 minutes.

Battered Beans

400g green beans
3 eggs
2 tbs flour
Pepper, salt
Fat/oil
Butcher’s string

Clean beans and blanch them. Tie beans up in bunches of five. Separate the eggs and mix the yolks with flour and spices. Beat the egg whites and fold them in. Heat the fat or oil and bake the bean bundles until they are golden brown. Remove the string.

Serving

Open wild boar rolls and divide them up. Serve with dumplings and beans.