Wild Boar Escalopes with Balsamic Vinegar Plum Sauce

and mash with milk, salt and a little nutmeg. Cut the wild boar steak into cutlets.

Fry the cutlets in olive oil in a frying pan and season with salt and pepper. Add the halved plums to the roast, extinguish with balsamic vinegar and reduce with a little red wine. At the end add a little bit of whipped cream.

Remove the skin from the black salsify, cut it into sticks and make them in milk, juice of a lemon and water. Cut the mushrooms and stew them with the chopped onions in a frying pan until soft. Finally, add the cooked salsify, a little pepper, soy sauce, salt and fresh parsley.

reserva, Tinto Pais from Ribera del Duero, Spain.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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