- 8 boar cutlets, about 1-inch [2.5-cm] thick
- 1/4 cup [60 mL] oil
- 8 bread croutons
- 2 tablespoons [30 g] butter
- 1/2 pound [227 g] chanterelles or other finely chopped mushrooms
- 1/2 cup [125 mL] Madeira wine
- 1 cup [250 mL] heavy cream [35%]
- 1 tablespoon [15 g] butter
- Salt and pepper
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- Salt and pepper the boar cutlets.
- Heat oil into a frying pan.
- Brown boar cutlets for 10 minutes, until golden on both sides.
- Transfer cutlets over bread croutons; keep warm.
- Remove grease from frying pan; melt 2 tablespoons [30 g] butter and brown chopped chanterelles or other mushrooms, until dry.
- Pour in Madeira wine; bring to a boil.
- Stir in cream; reduce by one-third.
- Stir in 1 tablespoon [15 g] butter.
- Season to taste.
- Serve cutlets, coated with Chanterelle sauce.
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