Wild boar loin in brick pastry

Ingredients for 4 servings:

• 600 g wild boar loin, boned
• 3 Yufka dough sheets, brick, filo or strudel dough
• 2 tbsp butter
• 200 ml Game stock
• salt and pepper
• 50 ml red wine
• 100 ml sour cream
• 150 g minced meat (venison or beef)
• 1 egg yolk
• 100 ml cream
• 1 tsp gingerbread spice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Instead of wild boar, you can also use beef fillet.

Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper. Heat a little neutral oil in a pan. Season the meat with salt and pepper, brown it all over in the pan, and remove from the pan. Puree the minced meat and egg yolk in a food processor. Gradually mix in the cream and season the stuffing with gingerbread spice and salt. Melt the butter. Brush one side of the pastry sheets with the melted butter and place them on top of each other, overlapping. Brush the seared meat all over with the stuffing, place them on the pastry sheets, and wrap them in the filling. Place the roast on the baking tray and cook in the oven on one of the lower racks for 18-20 minutes until pink. Bring the game stock and red wine to a boil. Stir in the sour cream and let it reduce slightly. Season the sauce with salt, pepper, and a pinch of sugar and serve with the roast.