Alexis Rousseau, a passionate hunter from France, loves driven hunts. He prefers to serve his hunted wild boar in the form of burgers.
● 2 burger buns
● 2 wild boar burger patties
● 8 potatoes
● 2 slices of cheddar cheese
● 2 slices of Comté cheese
● 1 onion
● 2 shallots
● Olive oil
● Balsamic vinegar
1. Preheat the oven to 180°C (350°F), gas mark 6.
2. Quarter the potatoes lengthwise, spread them out over a baking tray, drizzle with olive oil, and sprinkle the chopped parsley, paprika, salt, and pepper over them. Bake for 35-40 minutes until the potatoes are golden brown.
3. Chop the onion and shallots and fry them in a pan with a small knob of butter over a medium heat. As soon as they are clear in color, deglaze with the balsamic vinegar and simmer for 10 minutes.
4. Heat another pan with a drizzle of olive oil and then add the two wild boar patties. It’s important to make sure the meat is well-done. As soon as the first side is well-done, turn the patties over and add the slices of cheddar and Comté cheese.
5. Cut the bun into two halves and heat them in the toaster.
6. To serve, place the bottom half of your bun on the plate, cover with a thin layer of mayonnaise, and one or two lettuce leaves. Remove your burger patties from the pan and place them on top. Add the onion-shallot sauce. Cover with the top half of the bun. Arrange the potatoes next to the burger.