Wild boar tenderloin and shiitake stroganoff
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | large | Onion; julienned |
| 4 | cups | Sliced Shiitake mushrooms |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tablespoons | Minced garlic |
| 2 | pounds | Wild boar tenderloin; cut 2\" x 1/2\" pieces |
| 3 | cups | Veal stock |
| ¼ | cup | Finely-chopped parsley |
| 1 | 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
Converted by MM_Buster v2.0l.