Juicy pieces of wild boar with mushroom sauce and cranberry cream

Ingredients for 2 servings:

• 1 fillet(s) of wild boar, preferably from a young animal
• 250 g mushrooms (fresh wild mushrooms)
• 1 cup sour cream
• 1 half onion(s)
• 1 tbsp butter
• some flour to bind
• salt and pepper
• 1 dash of vinegar (red wine vinegar) and 1 dash of soy sauce
• some sugar
• some parsley, freshly chopped
• 1 cup of sweet cream
• 4 tsp cranberries (wild cranberries from the jar)
• 1 red bell pepper(s), cleaned
• 1 half zucchini, smaller, cleaned
• Chives and parsley, for garnish
• Pepper, mixed from the mill, for garnish
• olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

simply delicious!

First of all: instead of wild boar tenderloin, you can of course use any other delicacy – just make sure the pig is no older than 10 months old. The longer you let the piece sit, the better; a few days in the fridge is fine – the skin will then develop small bubbles caused by the lactic acid, which makes the meat even more tender and delicious! Season the meat well with salt and pepper (use coarse sea salt from the mill and mixed pepper – no other game spices, as young boar has a very delicate flavor) and put it back in the fridge. Finely chop the onion and add it to a saucepan with the melted butter. Once it’s slightly browned, add enough flour to absorb the butter. Then add a good splash of hot water and whisk in the sour cream. Bring to a boil, then reduce the heat. Meanwhile, heat some oil in another pan and let the mushrooms sizzle a bit. Then remove them immediately and add them to the sauce. Season with salt and pepper, bring back to a boil, and add the dash of red wine vinegar and soy sauce. Finally, round the dish off with a little sugar. Sprinkle in the parsley just before serving. Reduce the heat to low and let it simmer. Cut the peppers into 4 equal pieces and slice the zucchini into 0.5 cm thick rounds. Take the meat out of the fridge, cut it into slices about 3 cm thick, and fry it in a pan with a little olive oil on both sides. Preheat the oven to about 150°C (300°F) and wrap it in aluminum foil until the rest is done. Sear the vegetables in a pan with olive oil on both sides. Add a little salt at the end, or simply deglaze with soy sauce instead! Just before serving, whip the cream until stiff peaks and fold in the cranberries. You can, of course, sweeten the cream if you like, but it’s not necessary. Remove the meat from the oven (simply pour any juices back over the meat after serving), grind with mixed pepper, garnish with parsley and chives, and serve with vegetables, sauce, and cranberry cream. I like to add a generous splash of Traminer (late harvest) to this—enjoy! Note: Of course, you can also prepare “faux” pork this way—just use a good piece of young beef instead! (Beef and wild boar are very similar—wild boar is not comparable to domestic sows!)