For the schnitzel:
800g wild boar medallions
150g hazelnuts, ground
150g walnuts, ground
2 eggs
100g flour
20g breadcrumbs
Salt and pepper
For the red wine sauce:
500g wild boar offcuts or bones
2 carrots, diced
1 onion, chopped
½ leek, chopped
¼ head of celery, diced
1 tbsp tomato paste
½ liter red wine
1 liter meat broth
50g flour
Salt and pepper
For the creamed savoy cabbage:
½ head of savoy cabbage
50g butter
400ml. cream
salt and pepper
For the Pommes Macaire:
600g floury potatoes
½ onion
100g smoked bacon, diced
1-2 eggs
a bit of potato flour
Salt and pepper
For the red cabbage strudel:
500g red cabbage
1 onion
100g apple compote
300ml. cream
1 bay leaf
3 juniper berries
1 portion of strudel dough
30g butter
breadcrumbs
For the stuffed apple:
2 apples
500ml orange juice
20g butter
100g redcurrants
250ml red wine
a bit of potato starch
a pinch of cinnamon
a bit of sugar
Serves 4
Cut and marinate the red cabbage a day ahead of cooking.
On the day of preparation:
For the red wine sauce:
Brown the wild boar offcuts and bones with a bit of oil in a large saucepan.
Add the onions and diced vegetables and continue roasting until the vegetables are browned. Add the tomato paste and roast until you get a sticky coating at the bottom of the saucepan. Add half the red wine and scrape the bottom of the saucepan. Dust with flour, stir and deglaze with the remaining red wine. Top up with stock and simmer gently for about three hours. Strain the sauce through a sieve and season to taste – if necessary reduce the sauce a little more.
For the strudel:
Heat a bit of oil in a saucepan and gently fry the red cabbage with the onions for 5 minutes. Add the cream, apple compote, bay leaf and juniper berries and cook until soft but still retaining some bite. Set aside and allow to cool.
Brush the strudel dough with melted butter, dust with breadcrumbs, distribute the red cabbage on the lower third of the dough, roll everything up tightly, brush again with butter and bake in the oven at 200C for 20 minutes.
For the Pommes Macaire:
Peel and boil the potatoes. Press the hot potatoes through a ricer and work into a croquette mixture by adding egg, potato flour, salt and pepper. Fry the bacon and onions until soft and browned and stir them through the potato mixture. Lay out the mixture on a piece of foil and roll it up tightly, twisting the ends and making sure there are no air pockets, and then put it in the fridge to cool.
For the stuffed apples:
Peel the apples, cut them in half and remove the core. Put them in a saucepan with the orange juice and butter and bring to the boil. Cook until soft, then let them cool in the juice. Pluck the redcurrants from their stems. Bring the red wine to the boil with a little sugar and cinnamon and add the redcurrants. Mix cornstarch with a little cold water and stir into the currants to form a thick compote.
For the creamed savoy cabbage:
Quarter the savoy cabbage, remove the stalk and cut into strips, wash and drain. Fry the savoy cabbage in a pan with butter, deglaze with cream and let it simmer until a creamy sauce forms, season with salt and pepper.
For the schnitzels:
Cut the meat into eight equal pieces, then flatten the schnitzels. Mix the hazelnuts and walnuts with some breadcrumbs. Season the prepared meat, dip it in some flour, followed by beaten egg and ending with the nut mixture. Gently fry the schnitzels in rapeseed oil (taking care as nuts tend to burn quickly!).
When everything is ready:
Reheat the sauce in a saucepan. Cut the French fries Macaire into slices and fry them in butter until nicely browned and crispy on both sides. Cut off 8 pieces from the strudel and reheat them briefly in the oven.
To serve: put some creamed savoy cabbage in the middle of a plate, pour some red wine sauce around it, and place two schnitzels on top. Add two pieces of red cabbage strudel to each plate, half a redcurrant-filled apple and decorate with some flat-leaf parsley.
