Wild Boar Cutlet on Potato Rösti with Creamy Wild Mushroom Sauce
Main Course
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Cook Time
1 h 15 min
Servings
3
Difficulty
Medium
Prep Time
45 Min
Description
This wild boar cutlet on crispy potato rösti with a creamy wild mushroom sauce is an absolute highlight, especially in the cooler months. I like to make this dish in the autumn when the mushrooms are fresh from the forest. The combination of the tender wild boar, the crispy rösti, and the aromatic sauce is simply unbeatable. The dish is a bit more elaborate, but the effort is definitely worth it! Ideal for a festive meal or a special occasion. The rösti can be prepared and frozen well.
Ingredients (19 ingredients)
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400 Gramm Wild boar loin
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500 Gramm Mixed mushrooms
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3 x Large potatoes, waxy
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1 Becher Hazelnuts
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1 x Day-old bread roll
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1 x Egg
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1 Becher Flour
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1 Bündel Chives
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1 Bündel Parsley
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1 Schuss White wine
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1 Becher Cream
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1 Packung Clarified butter
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2 x Red onions
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1 x Salt
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1 x Pepper
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1 x Sugar
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1 Teelöffel Mustard
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1 Schluck Rapeseed oil
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1 Esslöffel Butter
Preparation (9 steps)
Prepare the potatoes
Peel the potatoes and grate them into strips as long as possible using a grater. Wrap the mixture in paper towels or a kitchen towel and wring out. Then season with salt and a little sugar. Prepare parchment paper cutouts and spread hand-sized patties on them. Now place in the freezer for about 20 to 30 minutes. Once the rösti are slightly frozen, fry in hot rapeseed oil until golden brown. Then briefly drain on paper towels.
Chop the onions
Peel the red onions, halve them, and place them in the mixing bowl. Chop for 3 sec/speed 5.
Sauté the onions
Add 1 tablespoon of butter to the onions in the mixing bowl and sauté for 3 min/120°C/speed 1.
Add the mushrooms
Add the cleaned mushrooms, cut into bite-sized pieces, to the mixing bowl, dust with flour, salt and pepper. Sauté for 5 min/120°C/speed 1.
Prepare the creamy mushroom sauce
Deglaze with a splash of white wine and reduce for 2 min/100°C/speed 1 without the measuring cup. Add a handful of finely chopped chives, stir in the cream and stir for 3 min/90°C/speed 1/Reverse. Season to taste with salt, pepper and a little sugar.
Make hazelnut-bread crumb mixture
Place the hazelnuts and the dry bread roll in the mixing bowl and grind finely for 15 sec/speed 10. Transfer.
Prepare the wild cutlets
Remove the tendons and silver skin from the wild boar loin. Cut the loin into even cutlets and flatten them. Season one side of the meat with salt and pepper, and spread the other side thinly with mustard. First dust the meat with flour, then dip it in a beaten egg and finally turn it in the nut-bread crumb mixture. Do not press down the breading.
Fry the wild cutlets
Fry in plenty of hot clarified butter until golden brown.
To serve
Arrange the wild boar cutlets with the potato rösti and the creamy mushroom sauce. Garnish with fresh parsley.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Eggs
- Milk (including lactose)
- Nuts
- Mustard
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