Wild boar schnitzel with cranberry sauce

Ingredients for 2 servings:

• 6 wild boar schnitzels (50 g each)
• 200 g wild mushrooms
• 1 slice(s) bacon, diced 1 cm thick
• 3 shallots, finely chopped
• 1 clove(s) garlic, chopped
• 250 ml meat broth
• 1 tbsp red wine vinegar
• 125 ml red wine
• 250 ml cream
• 2 tbsp cranberries
• ½ tsp juniper berries, crushed
• ½ bunch parsley, flat, finely chopped
• 1 sprig(s) thyme, plucked
• 1 tbsp butter
• 1 tsp flour
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Flatten the schnitzels, season with pepper and salt, and fry in hot olive oil for two minutes on each side. Then remove and keep warm. Sauté two shallots and bacon in the meat pan. Deglaze with red wine and meat broth, add the red wine vinegar and juniper berries. Reduce the liquid by half and then sieve. Mix the cream with the flour well to thicken the stock. Stir the cranberries into the sauce. Sauté the remaining shallot in a pan with butter, add the garlic and mushrooms, and fry over high heat. Before the mushrooms brown, remove the pan from the heat and stir in the torn thyme and parsley. Season with pepper and salt. Warm the schnitzels in the sauce and arrange on plates. Add the mushrooms and pour over the sauce. This goes well with bread dumplings or spaetzle.