Wild Boar Asian with Mediterranean Potatoes

Sauté the garlic in olive oil. Add a knob of butter, the cleaned brussels sprouts cut in half and the finely chopped peppers and season with soy sauce and roast stock.

Form the Parma ham slices into florets. Remove the peel from the vegetable onion, chop it, sauté it in olive oil and add the peeled and grated potatoes. Season with whipped cream, salt, butter, pepper and a little of the crumbled blue cheese.

Drape the Parma ham roses around the edge of the plate and fill the plate with the sliced wild boar saddle, the potatoes, the vegetables and the sauce.

from the Rheingau.

Tip: Always use an aromatic ham, this will give your dish a wonderful touch!

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