Wild Boar Cutlets Encrusted with Shiitake Mushrooms

A delicious mushroom dish for any occasion!

Delicately flatten the wild boar cutlets between two sheets of cling film with the broad side of a knife, remove the cling film and season the cutlets. Brush the top of the cutlets with the poulard farce.

Slice shiitake mushrooms and place in flakes on top of cutlets. Cream butter in a frying pan. Carefully place cutlets, mushroom side down, in frying pan and fry until golden brown. Turn carefully with a palette or a spatula to the other side, sprinkle mushrooms with a little grated toast and chopped herbs and cook under the broiler for 2 minutes.

Remove leaves from chicory and place in lukewarm water for 5 min. to release bitter substances. Melt butter in a saucepan, sauté carrot strips in it and extinguish with clear soup.

Pour in chicory, eblaetter with the inside. There should be just enough leaves to barely cover the bottom. Simmer briefly until soft and season well with salt and freshly ground pepper.

Form finely chopped sage leaves into the wild cream sauce.

Pour the sauce on the plates, put the chicory and the lettuce and place the cutlet on top.

Serve with cranberries and homemade spinach noodles.

Note: Use only well-hung meat from animals that are not too old.

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