Wild Boar Fillet with Porcini Mushroom Sauce

Dress the fillet piece first and cut it into strips or strips. Marinate well with a little aceto, meat seasoning and paprika. I also added a little bit of the soaking water for the porcini mushrooms to give the meat its flavor. Sear the meat briefly but sharply, remove immediately and set aside.

Immediately sauté the onions in the same pan, then squeeze out the mushrooms well and sauté them. Deglaze with part of the porcini mushroom water, add cognac and cook through briefly. Add the wild cream sauce and the demi ice cream. Simmer on a low flame and season with salt and pepper. Add the double cream and parsley. Now put the meat in the sauce and let it steep for a few minutes.

For the garnish, briefly fry the sage leaves in oil until they start to turn translucent. Dry well and garnish the dish with it.

Everything that goes with game: Spätzli, red cabbage, Brussels sprouts, chestnuts or cranberry pears

You can also put the cognac in the pan first and flambé the mushrooms. You can of course also take fresh mushrooms, but since I have had bad experiences with poor quality and "blind passengers", I prefer the dried mushrooms. I also like to use the soaking water, as the whole taste of the mushrooms is concentrated in it.