WILD BOAR TENDERLOIN AND SHIITAKE STROGANOFF

Ingredients

• 3 tablespoons butter
• 1 large onion, julienned
• 4 cups sliced Shiitake mushrooms
• 2 tablespoons minced garlic
• 2 pound wild boar tenderloin, cut into 2 by 1/2-inch pieces
• 3 cups veal stock
• 1/4 cup finely chopped parsley
• 1 cup sour cream

Instructions

In a saute pan, melt the butter. Saute the onions for 2 minutes. Add the sliced mushrooms and continue sauteing for 2 to 3 minutes, or until the mushrooms start to wilt. Season with salt and pepper. Add the garlic and beef and continue sauteing for 2 minutes. Add the veal stock and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the sour cream and parsley. Continue to cook for 3 minutes. Season with salt and pepper.

Yield: 4 to 6 servings

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