Medallion of Wild Boar (Pork Filets)
Marinate 1 lb. pork filets or cutlets for several hours in:
1 cup dry white wine (Chablis is good)
2-3 Juniper Berries
1/2 teaspoon powdered or 1-2 sprigs fresh Rosemary
2 Bay Leaves
1 teaspoon cracked black peppercorns
Braise in sauté pan with 2 tablespoons olive oil until center is no longer pink. Watch carefully as overcooking may make the meat tough. Serve with a fruit chutney, mango is good, on a bed of steamed rice and a fresh mesclun salad.
Variation: Wild Game Marinaide/Roasting Sauce
Use red wine instead of white and add two cloves crushed garlic. Either marinate the game prior to cooking or place meat in deep baking dish and pour the marinade over the meat. Baste about every 15 minutes during roasting. I like to lay a couple of strips of bacon over the roast, especially if the meat is very lean. At end of cooking, reduce the pan juices for a sauce. Wild rice is an excellent side dish with this.

Quick Fruit Chutney
Remove meat from sauté pan to warm plate. Add to sauté pan:
1 teaspoon minced garlic
1/4 cup Sweet Lemon Verbena or Sweet Rosemary Vinegar
(or 1/4 cup Herb or Cider Vinegar with 4 tablespoons sugar)
1/2 cup chopped peaches or mango
1/4 cup each golden raisins and walnut pieces
Additional white wine as needed to thin sauce
Cook gently until sauce is slightly thickened and fruit is cooked cooked but not mushy, 4-5 minutes. Return meat to pan with sauce for a minute or two to reheat. To plate: lean the meat pieces at edge of steamed rice, drizzle sauce over meat and rice (or serve on the side) and garnish with a few pieces of the salad greens. A curly young kale works well.

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