Celery purée, wild pig jaw braised in dark beer and stuffed wild boar Tenderloin in herb breadcrumbs

Ingredients for Celery purée, wild pig jaw braised in dark beer and stuffed wild boar Tenderloin in herb breadcrumbs

Instructions for Celery purée, wild pig jaw braised in dark beer and stuffed wild boar Tenderloin in herb breadcrumbs

To prepare the Celery purée, wild pig jaw braised in dark beer and stuffed wild boar Tenderloin in herb breadcrumbs recipe, please follow these instructions:

Celery is boiled in water with salt. The cream is reduced and the garlic baked in the oven until tender. White onions are blended with celery and cream add a little at a time. Keep warm until serving

Wild boar JAWS: Boil slowly for 2 hours until meat is tender. The cloud is saved for the sauce.

Wild boar Tenderloin: Tenderloin subordinated and cut so that it is completely round and just thick.

The remains of father's blended with eggs and cream. Lubricated around the loin and binds in the film. Are poached in water and allow to cool slightly. The meat extracted and paneres in this mixture, which is mixed with the spices. FRY until it is crispy. Knock out then in 4 medailloner.

All things served on line with a dash of sauce. The sauce can, if you dare, is served in small shots glass.