Wild boar fillet with apples and Calvados

Ingredients for 2 servings:

• 1 wild boar fillet(s)
• 6 shallots
• 1 small carrot(s)
• 1 small leek(s)
• 1 root(s) parsley
• 2 apples (Cox Orange)
• 3 bay leaves
• 3 juniper berries
• n. B. Salt and pepper, from the mill
• e.g. marjoram
• 1 tsp jelly (elderberry jelly)
• some Calvados as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 30 minutes

Clean, wash, and chop the vegetables. Peel 1 apple, peel 3 shallots, and dice them. Sear a few pieces of fillet (20-30 g) in a small saucepan. Pour in 1/4 liter of water, add the vegetables, onions, and apple. Stir well with the bay leaves, juniper berries, elderberry jelly, marjoram, freshly ground pepper, and salt, cover, and simmer for at least 3 hours. Add a little water frequently. You should end up with about 1 liter of stock. Strain everything through a sieve. Wash the fillet, pat dry, and cut into about 5-6 medallions. Season with freshly ground pepper and a little salt. Sear in hot fat for about 4 minutes per side. Remove the medallions and let them cook in aluminum foil until cooked through. Peel the remaining shallots and apple, cut into half rings, and sauté in the pan with the meat juices. Gradually add the vegetable stock and season with Calvados to taste. Be careful not to use too much! Thicken with potato flour if necessary. Return the medallions to the sauce and bring back to a boil. Serve with fresh spaetzle and pointed cabbage with grapes and a dollop of cranberry jam.