Wild boar loin with mushrooms in white wine sauce

Ingredients for 2 servings:

• 300 g wild boar fillet(s) (wild boar loin)
• 400 g mushrooms, brown
• 1 tbsp, leveled flour
• 100 ml white wine, here Pinot Grigio
• 150 ml water
• 1 pinch of mustard powder
• 1 pinch of paprika powder
• Salt and pepper, coarsely ground
• 1 tsp apple jelly
• 1 tbsp sunflower oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

It certainly tastes good with pork loin too.

Cut the wild boar loin into 3-4 cm wide pieces, press them apart slightly, and season with salt. Then fry in a little oil, remove from the pan, and set aside. Trim and fry the mushrooms, then dust with a little flour, deglaze with water and white wine (in this case, Pinot Grigio, a not-too-bitter wine from Mezzacorona), and let it reduce slightly. Add the medallions and simmer for a few more minutes with the mustard powder, paprika, pepper, and a little apple jelly. Season to taste. Serve with pasta and cucumber salad.