Wild Boar Fillet in Red Wine Sauce

It’s that fast …

1. Put the lard in the saucepan and let it melt slowly. The animal’s own fat is also best suited here (I made the lard myself) – this is where the taste comes into its own.
2. Then add the meat and sear it on all sides. Season with salt and pepper.
3. Now add the carrots and the coarsely chopped onions and pour red wine and stock.
4. Simmer the whole thing for about 30 minutes (depends on the thickness of the meat).
5. Then give out the carrots and onions. Put the meat aside as well.
6. Thicken the sauce with corn starch and, if necessary, refine it with salt, pepper and a dash of red wine.

Croquettes … quick and easy

1. Peel the potatoes and simmer until soft. Salt the water a little.
2. Now either mash or grate the warm potatoes. I prefer the grater – it works a lot faster and the dough is also finer.
3. Put potatoes in a bowl. Season with salt, pepper and nutmeg.
4. Now mix in the eggs.
5. Approx. let stand for 30 minutes. Only then can you see whether the mass is firm enough or whether you still have to help with flour. Whether you need flour or not depends very much on the starch content of the potatoes in question – the amount then also fluctuates depending on the season. It is important that the dough should not stick. It should be easy to shape. If it sticks too much, you should use flour to bind the dough.
6. Now just form the rolls and roll them in the breadcrumbs.
7. Put in the deep fryer. At 180 degrees about 6 minutes – then they are perfect and golden brown.

Combine everything together on the plate …

1. Now just put the sauce, the croquettes, the carrots with the onions and of course the meat on the plate and enjoy.