John Myers
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Wild Boar Chops with Mushroom and Red Wine Sauce
The perfect wild boar chops with mushroom and red wine sauce recipe with a picture and simple step-by-step instructions.
Wild boar chop:
- 4 Wild boar chops
- 4 Telly cherry pepper
- 4 Freshly ground coriander
- 6 Ground juniper berries
- 6 Coarse salt
Sauce:
- 250 g Mushrooms brown
- 1 Shallot
- 250 ml Pinot Noir
- 250 ml Seasoned salt from my KB
- 250 ml Garlic pepper from my KB
- 250 ml Telly cherry pepper
- Rapeseed oil
- Food starch
- 1 shot Cream
Mashed Sweet Potatoes:
- 650 g Sweet potatoes
- 250 g Floury potatoes
- 150 ml Cream
- 1 Pc. Butter
- 1 Pc. Telly cherry pepper
- 1 Pc. Freshly grated nutmeg
- 1 Pc. Thyme
- 1 Pc. Salt
Beans with bacon:
- 250 g Beans
- 16 Mixed with bacon, sliced
- Salt
- Rosemary fresh
- Season the cutlets with the above spices and chill. Preheat the oven to 50 degrees!
- Peel the sweet potatoes and potatoes and dice the sweet potatoes half as small as the potatoes. Clean the beans, wash and cook in salted water for 10 minutes, then quench and wrap around 8 beans and 2 slices of bacon each. Clean the mushrooms and cut them in slices. Peel and dice shallot.
- Now boil the potatoes until soft and sear the cutlets in hot oil for 4 minutes on each side! Then place on a plate, cover with aluminum foil and keep warm in the oven. Fry the mushrooms and shallot in the same pan, deglaze with red wine and season with garip, seasoned salt and pepper, thicken with a little cornstarch and water and season with cream!
- Fry the bacon beans until crispy and mash the potatoes with the cream, season with seasoned salt, garip pepper, nutmeg, pepper, thyme and salt.
- Spread everything on 4 plates, sprinkle with pepper and rosemary and serve!
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