The Zebitz Vikings share the recipe for:
Boar with kale and wheat porridge
500 g boar meat
50 g butter
1,5 tbsp pounded mustard seeds
300 g leeks
500 g kale or sea kale
50 g bacon, small pieces
800 ml stock from boar
300 ml hulled wheat
100 ml fresh thyme, finely chopped
Salt to taste
Cut the meat into morsels and boil until cooked. Save the stock!
Melt the butter in a pot with the mustard seeds. Coarsly cut the leeks and the kale and add to the pot. Cut the bacon into small pieces. Add to the pot and let it fry a few minutes. Now add the wheat and stock. Let it simmer until the wheat is tender. Sprinkle over the thyme and season to taste with a little more salt.
Serve with the boar meat and flatbread.
This recipe is based on a recipe from the book 'An Early Meal' by Daniel Serra and Hanna Tunberg.