Wild Boar Tenderloin and Shiitake Stroganoff

• 3 tablespoons butter
• 1 large onion, julienned
• 4 cups sliced Shiitake mushrooms
• 2 tablespoons minced garlic
• 2 pounds wild boar tenderloin, cut into 2 by 1/2-inch pieces
• 3 cups veal stock
• 1/4 cup finely chopped parsley
• 1 cup sour cream

1. In a saute pan, melt the butter.
2. Saute the onions for 2 minutes.
3. Add the sliced mushrooms and continue sauteing for 2 to 3 minutes, or until the mushrooms start to wilt.
4. Season with salt and pepper.
5. Add the garlic and boar and continue sauteing for 2 minutes.
6. Add the veal stock and bring up to a boil.
7. Reduce to a simmer and cook for 3 to 4 minutes.
8. Stir in the sour cream and parsley.
9. Continue to cook for 3 minutes.
10. Season with salt and pepper.

butter, onion, shiitake mushrooms, garlic, wild boar tenderloin, veal stock, parsley, sour cream

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-boar-tenderloin-and-shiitake-stroganoff-recipe.html (may not work)