Wild boar tenderloin & shiitake stroganoff
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | tablespoon | butter |
| 1.00 | large | onion; julienned |
| 4.00 | cup | sliced shiitake mushrooms |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | minced garlic |
| 2.00 | pounds | wild boar tenderloin; cut 2 x 1/2 pieces |
| 3.00 | cup | veal stock |
| ¼ | cup | finely-chopped parsley |
| 1.00 | cup | sour cream |
Directions
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 wild boar 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. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2406 broadcast 09-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-06-1997
Recipe by: Emeril Lagasse
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