1. Rub the salt, pepper and mustard into the meat. Heat the oil in a saucepan and fry the wild boar on both sides. Remove the roasted meat from the pan and fry the vegetables, crushed juniper berries and onions in the remaining oil and juices. Pour on the soup and add the meat back into the pan. Cover the pan with a lid and steam the contents until soft. Afterwards, use the remaining oils and juices to make a natural jus. Finally, stir in some butter to make the sauce beautifully smooth.
2. Mix the chopped herbs with the butter. Bring the soup to the boil and gradually add the polenta. Heat over a low flame, stirring constantly, until the mixture thickens. Leave to cool, stir in the eggs and flour and season with nutmeg. Spread the polenta mixture onto cooking foil in a 2 cm layer, coat with herb butter and form into a roll. Wrap the roll tight inside the foil and twist both ends firmly. Place the polenta roll into simmering, salted water and cook for 20-25 minutes. Then remove from the foil and cut into slices.
3. Bring some water to the boil in a pan and blanche the sliced onion, broccoli and sugar snap peas. Then drain and plunge into cold water. This ensures that the colour of the vegetables is retailed. Melt the butter in a pan and caramelise the sugar. Toss the vegetables and chestnuts in the butter and season with chilli, salt and pepper.Print recipe
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