Wild Boar Wirz Strudel

A great cake recipe for any occasion:

The quantities in the text are for 1 strudel. One strudel is enough for 5 to 6 people.

Season the wild boar trecote with salt and pepper. Sear heartily in the hot clarified butter for 1 1/2 min on each side. Cool down.

Cut away the stem from the savoy and peel off 6 nice leaves. Blanch in boiling hot salted water for 5 min. Lift out the leaves and rinse with cold water. Lay out on a kitchen towel and cut the thick middle leaf ribs in the lower part evenly.

Weigh out 150 g of the remaining savoy cabbage and chop coarsely. Peel the shallot and chop finely. Clean the chanterelles dry and cut them into small pieces.

Heat 1 tablespoon of butter in a frying pan. Add the shallots and sauté until light yellow. Later, add the chanterelles and sauté until they draw juice, evaporating it completely. Later add the chopped savoy cabbage and steam everything together for 10 minutes on a low fire with the lid closed. Cool completely.

Melt the remaining butter in a small pan. Spread two sheets of strudel dough on the surface and brush with a little melted butter. Place on top of each other with the butter side up. Place on a baking sheet lined with parchment paper. Spread half of the savoy leaves on the dough the size of the entrecote, cover with half of the savoy mushroom mixture, place the meat on top, cover with savoy mixture and cover with the remaining savoy leaves.

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