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Wild Boar Tenderloin And Shiitake Stroganoff
3 tb Butter
1 lg Onion; julienned
4 c Sliced Shiitake mushrooms
Salt; to taste
Freshly-ground black pepper; to taste
2 tb Minced garlic
2 lb Wild boar tenderloin; cut 2" x 1/2" pieces
3 c Veal stock
1/4 c Finely-chopped parsley
1 c Sour cream
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.
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