Young Wild Boar Cutlets Saint-Hubert (Côtelettes de Marcassin Saint-Hubert)

Ingredients

• young wild boar cutlets
• fat flesh of young wild boar
• mousserons
• butter
• juniper berries
• the ordinary seasoning of forcemeats
• caul
• melted butter
• breadcrumbs
• sauce Venaison
• apple marmalade

Instructions

1. Sauté the cutlets on one side only, then cool them under a press.
2. Stiffen the mousserons in butter.
3. Make a fine forcemeat with 800 grammes of fat flesh of young wild boar, the 200 grammes of mousserons, 2 pulverized juniper berries and the ordinary seasoning of forcemeats.
4. Garnish the browned side of each cutlet with this forcemeat.
5. Wrap the stuffed cutlets in caul.
6. Range them on a tray, sprinkle them with melted butter and dust them with breadcrumbs.
7. Cook them in the oven.
8. Serve separately a sauce Venaison and an unsweetened apple marmalade.