This recipe for wild boar cutlet on potato pancakes with forest mushroom cream is a tribute to my childhood in the Black Forest. I still remember the autumn days when my grandfather went with us children into the forest to collect mushrooms. The fresh air, the smell of damp earth and the excited search for the best specimens - these are unforgettable memories. This dish is my way of reviving these memories and bringing the flavors of the forest to the plate. The main ingredient, the wild boar loin, should be of the highest quality. When buying, look for a beautiful, red color and a fine marbling. The meat should not be too dry. The wild boar provides a strong, slightly tart aroma that harmonizes perfectly with the earthy mushrooms. The mixed forest mushrooms, ideally freshly picked, bring a variety of flavors and textures into play. Chanterelles, porcini mushrooms, brown boletus - the more diverse the mixture, the more complex the taste. The waxy potatoes for the potato pancakes provide a nice binding and a crispy bite. The hazelnuts and the bread roll from the day before, processed into fine nut breadcrumbs, give the breading a special touch and a pleasant texture. When preparing in the Thermomix®, it is important not to chop the onions too finely, otherwise they may burn during sautéing. The mushrooms should be thoroughly cleaned and cut into bite-sized pieces before sautéing. Dusting with flour helps to thicken the sauce later. When deglazing with white wine, it is important to use a dry wine to balance the acidity. The cream should only be stirred in shortly before serving so that it does not curdle. The nut breadcrumbs can be prepared well and stored in an airtight container. The wild boar cutlets should be well chilled before frying so that the breading adheres better. Make sure that the clarified butter is hot enough so that the cutlets brown quickly and do not absorb too much fat. For a vegetarian version, you can replace the wild boar with halloumi or tofu. Instead of forest mushrooms, you can also use mushrooms or king oyster mushrooms. For a vegan version, you can replace the cream with a plant-based alternative and omit the egg in the breading or replace it with a mixture of flour and water. Experiment with different spices, such as juniper berries, thyme or rosemary, to give the dish an individual touch. Serve the wild boar cutlets on potato pancakes with forest mushroom cream best with a fresh salad or steamed vegetables. Cranberries go perfectly with this dish and round off the taste. A glass of dry red wine, such as a Pinot Noir, harmonizes perfectly with the flavors of the wild boar and mushrooms. The potato pancakes can be prepared well and frozen. The mushroom cream sauce can also be prepared and stored in the refrigerator. However, the wild boar cutlets should be prepared fresh, otherwise they will lose their crispiness. Leftovers of the dish can be stored in the refrigerator and reheated the next day.

Wild boar cutlet on potato pancakes with forest mushroom cream

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Description

Ingredients (19 ingredients)

Preparation (9 steps)

Prepare potatoes

Chop onions

Sauté mushrooms

Add mushrooms

Prepare mushroom cream

Make nut breadcrumbs

Prepare wild cutlets

Fry wild cutlets

Arrange

Finished cooking? Great! 🎉

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