Sear the wild boar brisket on both sides and then season with salt and pepper. Remove from the roasting pan, place in an ovenproof dish and brush with the herb mixture. Cook in the heated oven at 180 °C for 15 minutes (or under the broiler).
In the meantime, extinguish the gravy with red wine. Pour in clear soup and season to taste with salt and freshly ground pepper. Then thicken with flour butter and refine with a little whipped cream. Finally, strain through a fine sieve.
For the sauce, squeeze the cooked potatoes while they are still hot and fold in the ingredients (butter, salt, egg yolks, nutmeg). Roll the mixture into a 3 cm diameter roll and cut into 1.5 cm thick slices.
Then roast these cookies in a frying pan on both sides in a little fat.
Our tip: It is best to use fresh herbs for a particularly good aroma!