Wild boar olives with wild fennel

Preparation	1 h
Difficulty	Medium
Game	Wild Boar
Calories	100 - 300
Activity	M 13’ ; W 17’
People	4
Wine pairing	Sianti classico

Ingredients

G 200 wild boar loin
N 6 green olives
N 1 sprig of wild fennel
G 60 g stale bread
Salt, to taste

135 kcal*.

For every hour of running at a moderate pace (8 km/h), the average energy expenditure is 8 kcal × kg × h. To burn the 135 kcal from this recipe, it takes on average 17 min for a woman (average weight 60 kg) and 13 min for a man (average weight 80 kg).

Preparation

Prepare the wild boar loin by removing any tough connective tissue. Cut it into slices, then into small cubes, and finely chop it with a knife until it reaches a minced consistency.
Pit the olives and chop them roughly.
Finely chop the wild fennel. Using a coarse grater, grate the stale bread to obtain uneven breadcrumbs that will create a rustic golden crust during cooking.
Season the wild boar meat and add the chopped wild fennel. Adjust the amount of salt according to how the olives were preserved (in oil, brine, etc.).
Form small balls about 3 cm in diameter. Make a small indentation in the center, place about one-third of a teaspoon of chopped olives inside, then close the meat around the filling and shape it into an oval resembling an olive.
Roll the meatballs in the breadcrumbs and bake at 180°C (356°F) for 15 minutes.
Once cooked and still warm, place them on a serving plate and garnish with a few seasonal flowers.

Wild boar olives with wild fennel

Ingredients

Preparation

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