| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce13 | 4 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2406 broadcast 09-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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