Wild Boar Tenderloin and Shiitake Stroganoff (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
1 large onion, julienned |
4 cups sliced shiitake mushrooms |
2 tablespoons minced garlic |
2 pounds wild boar tenderloin, cut into 2 by 1/2-inch pieces |
3 cups veal stock |
1/4 cup finely chopped parsley |
1 cup sour cream |
Directions:
1. 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 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.
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