Wild Boar Schnitzel with Root Vegetables and Pea Purée

Schnitzels Cut the topside across the grain into slices 2–2.5 cm (about 1 in) thick. Pound them out to schnitzels about 5 mm (¼ in) thick. You can also buy them ready-made, or ask your butcher to help for a perfect result.

Breadcrumb coating Set out three plates or dishes large enough for the flattened schnitzels. Put the flour in the first, mixed with a little salt and pepper if you like. Crack the eggs into the second and beat them lightly with a fork. Pour the breadcrumbs into the third.

Coat the meat in flour first, then dip it in the egg and finally cover it in breadcrumbs. Panko is a little coarser than ordinary breadcrumbs and gives a better crust. It is easiest if you keep one hand dry the whole time.

Let the coated schnitzels rest on a rack in the fridge while you prepare the rest, so the surface dries a little. They are then easier to fry and get a nicer crust.

Root vegetables Dice all the root vegetables and parboil them, so they cook faster in a hotter oven and get a nice golden surface. We started with the carrots, added the potatoes and parsnips after 5 minutes, and after another 4 minutes added the Brussels sprouts for just a minute. The beetroots were boiled in a separate pan for about 5 minutes, so they wouldn’t colour everything else.

Tip all the root vegetables into a dish, drizzle with oil and season with salt and pepper. Roast at 250°C (480°F) for about 20 minutes.

Pea purée The pea purée is very easy and goes with almost anything. Cook the peas for a couple of minutes, drain, add the cream and blend with a stick blender until smooth. Season with salt. For an even smoother purée, pass it through a sieve. If it is too loose, simmer it gently for a little while to thicken.

Serving Fry the schnitzels in plenty of butter over a medium-high heat for a few minutes on each side, until really golden. Serve with the root vegetables, the pea purée, a few capers and lingonberries. Scatter over some chopped parsley and serve!