Tenderloin fillet is an inner muscle, without fat and is the leanest cut from wild boar. The fillet is the finest and most tender wild boar meat. This fillet has been trimmed to remove all skin and fat. It needs minimal cooking, and can be cut into steaks and quickly pan fried or roasted quickly if wrapped in foil or bacon to protect the outer skin. 1 fillet serves approximately 3 portions.
Season the fillet. If you wish to stuff the fillet butterfly the fillet by making a cut down the middle and stuff with a stuffing of your choice. Roll into a sausage shape and tie with string to maintain the shape. Cover with bacon or foil to protect the meat. Roast for approximately 45 minutes to 1 hour in a medium (375 degrees F, 180 degrees C) oven.