Wild Boar Escalope with Cranberry Sauce

3.89
★★★★☆
(133 votes)
Total Time Icon
Total time: 1 hour 5 min
Preparation Time Icon
Prep time: 25 min
Cooking Time Icon
Cook time: 10 min
Rest Time Icon
Rest time: 30 min
Yield Icon
Enough for 2 people

🍓 Ingredients

200 grams Wild mushrooms
6 Wild boar cutlets 50 g each
3 Shallots finely chopped
1 slice Bacon 1 cm thick diced
1 clove Garlic chopped
1 tablespoon Red wine vinegar
250 milliliters Meat broth
125 milliliters Red wine
2 tablespoons Cranberries
250 milliliters Cream
1/2 teaspoons Juniper berrys crushed
1 twig Thyme plucked
1/2 bunch Parsley smooth finely chopped
1 tablespoon Butter
  Olive oil
1 teaspoon Flour
  Salt and pepper

🍽 Instructions

Flatten the cutlets, pepper, salt and fry in hot olive oil for two minutes on each side. Then remove and keep warm. In the meat pan, sauté two shallots and bacon.

Deglaze with red wine and meat stock, add the red wine vinegar and juniper berries. Reduce the liquid by half and strain. Mix the cream well with the flour and thicken the stock with it. Mix the cranberries into the sauce. Sauté the remaining shallot in a pan with butter, add the garlic and mushrooms and sauté over high heat.

Before the mushrooms turn brown, remove the pan from the heat and mix in plucked thyme and parsley. Season to taste with pepper and salt.

Warm the cutlets in the sauce and arrange on plates. Put the mushrooms on top and pour the sauce.

Serve with bread dumplings or spaetzle.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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kJ
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📝 Recipe Overview


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