Wild Boar Tenderloin with Red Cabbage and Dumplings

Ingredients

• 1 kg boneless wild boar tenderloin (height ~10 cm)
• Salt
• freshly ground pepper
• 2 tbsp butter
• 400 ml wild game stock
• 12 shallots
• 2 carrots
• 20 ml Calvados
• 1 kg red cabbage
• 2 sour apples
• 50 g butter
• 1 small onion
• 2 Cloves of garlic
• 0.25 l water
• 0.13 l red wine
• 2 tbsp sugar
• 2 tbsp vinegar
• Salt
• freshly ground pepper
• 2 kg starchy potatoes for boiling
• Salt
• 2 slices white bread
• 2 tbsp butter
• nutmeg

Instructions

1. 1.

   Remove the outer leaves from the cabbage, halve it, cut out the core and slice finely with a vegetable peeler. Quarter the apples, peel them, remove seeds and chop into pieces. Melt butter in a pot and sauté the apple pieces, then add the cabbage. Peel and finely chop the onion, add it with the garlic to the apples. Pour in water and red wine, add sugar and vinegar, season with salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 45 minutes.

2. 2.

   Preheat oven to 200°C. Season the meat with salt and pepper. Heat butter in a roasting pan, sear the meat on both sides, then roast in the preheated oven for 45 minutes.

3. 3.

   Peel and finely dice the shallots, grate the carrot finely. Remove the cooked wild boar tenderloin from the pan and let it rest wrapped in foil.

4. 4.

   Add shallots and carrots to the pan, sauté briefly, pour in game stock and simmer vigorously for 5 minutes. Puree everything, season with salt and pepper, stir in Calvados. Slice the tenderloin and serve with sauce, dumplings and red cabbage.

5. 5.

   For the dumplings: wash 750 g potatoes and boil in salted water for about 30 minutes.

6. 6.

   Remove crust from bread, cut into small cubes and fry in hot butter until golden yellow. Drain on kitchen paper.

7. 7.

   Peel boiled potatoes and press through a potato masher. Peel remaining potatoes, grate finely and squeeze well to remove excess moisture. Set aside the juice until starch settles, then drain water and add starch to mashed potatoes. While still warm, mix grated potatoes into the mash, season with salt and nutmeg, combine well and shape into dumplings. Place a few croutons in the center of each dumpling. Drop dumplings into boiling salted water, reduce heat and simmer for about 25 minutes. Remove with a slotted spoon and drain.

8. 8.

   Slice the wild boar tenderloin and arrange on plates with red cabbage, sauce and dumplings, serve immediately.