| 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.
A Message from our Provider:
“Famous last words: I’ll get right with God later”