Wild Boar Tenderloin And Shiitake Stroganoff

Recipe Ingredients

3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - julienned (large)
4 cups	948ml	Sliced Shiitake mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced garlic
2 lbs	908g / 32oz	Wild boar tenderloin - cut 2" x 1/2" pieces
3 cups	711ml	Veal stock
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1 cup	237ml	Sour cream

Recipe 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 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2406 broadcast 09-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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