---
title: "Young Wild Boar Fillet | French Wild Game | Gustor"
description: "Young wild boar fillet from the French Oise. Lean, refined and full of natural game flavour. Discover Gustor's cooking advice and original recipe."
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# Young Wild Boar Fillet – Truly Wild Game from the French Oise
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- **Wild boar filet 450g**€26.10
- **Wild boar filet 550g**€31.90
- **Wild boar filet 600g**€34.80
- **Wild boar filet 650g**€37.70
- **Wild boar filet 800g**€46.40
- **Wild boar filet 950g**€55.10
- **Wild boar filet 1kg**€58.00
- **Wild boar filet 1,1kg**€63.80
- **Wild boar filet 1,2kg**€69.60
- **Wild boar filet 1,4kg**€81.20
**Young wild boar fillet is a lean and characterful cut of truly wild game from the wooded Oise department in France. The meat has a deep, savoury game flavour that is distinctly more pronounced than conventional pork while remaining refined. Because the animal lives in the wild, texture, colour and tenderness can vary from one piece to another. At Gustor, the fresh game is inspected on arrival, carefully butchered and immediately frozen to preserve its quality as effectively as possible.**
**What makes young wild boar fillet so special?**
Wild boar is one of the most distinctive meats of the European game season.
The meat is darker and considerably leaner than conventional pork, with a pronounced natural game flavour.
This fillet comes from truly wild boar from the French Oise, a heavily wooded area with particularly rich fauna and flora.
Because the animals live freely in nature and find their own food, the meat is not a completely standardised product.
One fillet may be finer and more tender than another. Colour, texture and flavour may also vary.
This is not a defect, but a natural characteristic of truly wild game.
**What does wild boar fillet taste like?**
Wild boar has a rich, savoury and slightly earthy flavour.
Its taste is more pronounced than conventional pork, but young wild boar fillet remains refined enough to combine with fresher and less traditional accompaniments.
Fennel, mustard, sage, citrus, plum, quince, chestnuts, fresh herbs and roasted root vegetables all work particularly well.
Wild boar therefore certainly does not always need to be served with a heavy, traditional game sauce.
**Is truly wild boar fillet always equally tender?**
No. This is one of the differences between truly wild meat and meat from animals raised under controlled conditions.
With truly wild game, age, activity, natural diet and the individual animal all influence the texture of the meat.
The fillet is naturally one of the finer cuts of wild boar, but even within this particular cut, tenderness can vary.
It is therefore important to pay attention to **the individual piece of meat in front of you** rather than relying exclusively on a fixed cooking time.
**How do you cook young wild boar fillet?**
Because wild boar is relatively lean, the meat can dry out if it is cooked for too long or too aggressively.
First sear the fillet vigorously on all sides to develop a beautifully browned crust.
If the fillet is particularly thick, continue cooking it more gently in a moderate oven.
A meat thermometer is much more reliable than a fixed cooking time because the thickness and texture of truly wild game can vary considerably.
Always allow the meat to rest sufficiently before carving.
**Why is the fillet delivered frozen?**
When the fresh game arrives at Gustor, it is inspected and butchered before being **immediately frozen**.
This is done specifically to preserve the quality of this delicate, seasonal natural product as effectively as possible.
Before cooking, allow the fillet to thaw slowly and completely in the refrigerator.
**How much wild boar fillet do you need per person?**
For a main course, allow approximately **200–250 g per person**, depending on appetite and accompaniments.
For a festive meal with several side dishes, approximately 200 g per person will generally be sufficient.
**Buy young wild boar fillet online at Gustor**
Choosing young wild boar fillet means choosing truly wild game whose flavour and texture have been shaped by nature.
The meat comes from France and is carefully selected, butchered and frozen by Gustor to preserve its quality.
A beautiful wild game cut for anyone looking for something different from the classic deer fillet or hare saddle.
**Frequently Asked Questions About Young Wild Boar Fillet**
**Is wild boar fillet tender?**
The fillet is one of the finer cuts of wild boar. However, because this is truly wild game, tenderness can vary from one animal to another.
**What does wild boar taste like?**
Wild boar has a rich, savoury and slightly earthy game flavour. It is distinctly stronger in flavour than conventional pork.
**Does wild boar fillet need to be cooked for a long time?**
No. Fillet is not a stewing cut. Brown the meat thoroughly first and then finish a thicker piece in a controlled, gentler way.
**What sauce goes well with wild boar fillet?**
Poivrade and Grand Veneur are classic game sauces that pair beautifully with wild boar.
However, wild boar also works particularly well with lighter sauces based on mustard, cider, sage, plum or citrus.
**Is this fillet delivered fresh or frozen?**
The fillet is **delivered frozen**. Gustor freezes the fresh game immediately after inspection and butchering to preserve its quality as effectively as possible.
[**Venison, roe deer or wild boar loin: what's the difference?**](https://gustor.eu/en/inspiration/venison-roe-deer-wild-boar-loin-differences)
[Not all game loins are the same! Discover the differences in flavour, tenderness and cooking methods. Our butchers also explain why a loin is not the same as a tenderloin, and why some loins are sold whole while others are cut into portions.](https://gustor.eu/en/inspiration/venison-roe-deer-wild-boar-loin-differences)
[**👉 Read our guide: Venison, roe deer or wild boar loin?**](https://gustor.eu/en/inspiration/venison-roe-deer-wild-boar-loin-differences)
<
## Additional Product Information
allergens
No allergens, no preservatifs,
ingredients
STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 4 days after delivery. In the freezer, the meat can be stored for up to six months.
## preparation
**RECIPE: Young Wild Boar Fillet with Cider-Mustard Jus, Roasted Fennel, Apple and Crispy Baby Potatoes**
For this recipe, we deliberately leave aside the traditional red wine, Grand Veneur sauce, wild mushrooms and red berries.
Fresh apple and cider pair surprisingly well with the savoury flavour of wild boar. Fennel brings a subtle aniseed note, while wholegrain mustard and sage give the sauce enough character to stand up to the game.
**Serves 3**
1 young wild boar fillet weighing approximately **600–700 g**
Preparation: approx. 1 hour 15 minutes
**Ingredients**
**For the fillet**
- 1 young wild boar fillet, 600–700 g
- 1 tbsp neutral oil
- 30 g butter
- 6 fresh sage leaves
- 2 garlic cloves, crushed
- black pepper
- coarse sea salt
**For the cider-mustard jus**
- 2 shallots, finely chopped
- 15 g butter
- 200 ml dry apple cider
- 200 ml veal or game stock
- 1 generous tbsp wholegrain mustard
- 1 tsp honey
- 50 ml double cream
- 1 tsp apple cider vinegar
- 15 g ice-cold butter
- salt and pepper
**For the roasted fennel and apple**
- 2 fennel bulbs
- 2 firm apples
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 small lemon
- black pepper
- sea salt
**For the crispy baby potatoes**
- 600 g baby potatoes
- 2 tbsp olive oil
- 20 g butter
- 1 sprig rosemary
- 2 garlic cloves
- coarse sea salt
**1. Start with the potatoes**
Preheat the oven to **190°C**.
Parboil the baby potatoes for approximately 10 minutes in lightly salted water.
Drain and allow them to steam dry for several minutes.
Then gently flatten each potato with the bottom of a glass or a large spoon.
Arrange them on a baking tray and drizzle with olive oil.
Add the rosemary and crushed garlic and season with coarse sea salt.
Roast for approximately **35–45 minutes** until beautifully golden and crisp on the outside.
Add a few small pieces of butter during the final 10 minutes.
**2. Roast the fennel**
Cut the fennel bulbs into substantial wedges, leaving enough of the core intact to hold the layers together.
Place them in an oven dish and drizzle with olive oil.
Season with black pepper, sea salt and lightly crushed fennel seeds.
Roast for approximately **25–30 minutes**.
The fennel should develop a beautiful colour while remaining juicy inside.
**3. Add the apple later**
Cut the apples into thick wedges and remove the cores.
Add them to the fennel for the **final 12–15 minutes** of cooking.
This allows the outside of the apple to caramelise slightly while the pieces retain their shape.
Just before serving, finely grate a small amount of lemon zest over the fennel and apple.
This little touch of freshness makes the entire dish considerably lighter.
**4. Cook the young wild boar fillet**
Remove the fully thawed fillet from the refrigerator approximately 30 minutes before cooking.
Pat the meat thoroughly dry and season with black pepper and a little salt.
Heat a heavy frying pan until very hot and add the oil.
Sear the fillet thoroughly on all sides until beautifully browned.
Then add the butter, sage and crushed garlic.
Reduce the heat slightly and regularly spoon the aromatic foaming butter over the meat.
For a thick fillet, you can then continue cooking it in a moderate oven.
With truly wild game, preferably use a **meat thermometer** rather than relying exclusively on cooking time.
Remove the meat from the oven when the desired core temperature has been reached and allow it to rest for **8–10 minutes**.
**5. Make the cider-mustard jus**
Use the same pan in which you browned the meat.
Remove any excess fat if necessary, but leave the caramelised cooking juices in the pan.
Add the shallots and 15 g butter and gently soften them until translucent.
Deglaze with the dry cider, scraping all the caramelised juices from the bottom of the pan.
Reduce the cider by approximately half.
Add the stock and reduce again until the sauce becomes noticeably more concentrated.
Stir in the wholegrain mustard, honey and double cream.
Simmer very gently for a few minutes.
Then add 1 teaspoon of apple cider vinegar.
Taste the sauce. It should have a good balance of **savoury flavour, freshness, gentle sweetness and the sharpness of mustard**.
Remove the pan from the heat and whisk in the ice-cold butter.
**6. Serve**
Carve the fillet across the grain into attractive slices.
Divide the roasted fennel and apple between warm plates.
Add a few crispy baby potatoes and arrange the slices of wild boar in the centre.
Spoon a little cider-mustard jus alongside the meat without completely covering the fillet.
If desired, finish with a few small fresh sage leaves and a very light grating of lemon zest.
**Gustor's Tip**
With truly wild game, **the texture of the meat is more important than a predetermined cooking time**.
The fillet from one wild boar may be finer and more tender than that of another animal. That is precisely the difference between a natural product and standardised meat.
Preferably use a meat thermometer, allow the meat sufficient time to rest and always carve it **across the grain**.
This will help you get the very best from the individual piece of wild boar in front of you.
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From €15.80](https://gustor.eu/en/meat/filet-van-jonge-eend-fr-3)
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