Vitello of wild boar


500 g of wild boar loin
Salt, ground white pepper
30 g of leek
50 g of carrot
50 g of celery
50 g of onions
3 tablespoons of clarified butter
1/2 l of game stock

Ingredients for the sauce: 

150 g of tuna in oil, drained
4 anchovy filets
1 tablespoon of large capers
50 g of mayonnaise
1/2 l of game stock
a little lemon juice
Salt, ground white pepper

For the garnish: 

2 tablespoons of LieblingsKren
Filleted lemons, deep-fried capers
Rocket salad
Red endive

Ingredients for the vinaigrette: 

2 shallots 
100 ml of bouillon
2 tablespoons of olive oil
2 tablespoons of aceto balsamic vinegar
2 tablespoons of raspberry vinegar
½ teaspoon of Dijon mustard
Salt, ground white pepper
Sugar according to taste
tablespoon of finely chopped chives 


Remove the skin and sinews from the wild boar loin and season with salt and pepper. Clean the vegetables, peel the onions and cut everything into large cubes. Heat up clarified butter in a roasting dish. Fry the wild boar loin on all sides, add vegetables and onions and pour hot game stock on top. Leave to cook for around 8 minutes. Take the wild boar loin from the stock. The loin should be still pink. 

For the sauce: 

Put the tuna together with the vegetables from the stock, the anchovies, capers and mayonnaise in a food processor. Finely puree all ingredients. Mix in a little cold game stock, add lemon juice and season with salt and pepper. 
Cut the meat into thin slices. Place on a dinner plate and nap with the sauce. Garnish with LieblingsKren, the deep-fried capers and the filleted lemons. Arrange the salad and sprinkle with the vinaigrette.