For the wild boar steaks, salt and pepper the steaks, sear in butter-oil mixture on both sides and finish cooking in the oven. Keep warm.
Sauté onion and vegetables in the roast drippings. Cover with red wine, crumble in bouillon cubes, add bay leaf and simmer covered.
Strain the sauce. Sprinkle with fresh parsley. Stir in creme fraiche and cranberries. Serve steaks with dumplings, ribbon noodles or croquettes and the sauce.
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