Grilled Wild Boar Chops with Cinnamon Apple and Potato Straw

For grilled wild boar chops with cinnamon apple and potato straw, first peel the apples for the cinnamon apple, cut in half, remove the core and cut the apples into narrow wedges. Sauté in butter, sprinkle with sugar, add cinnamon sticks, cloves and lemon juice and deglaze with white wine. Cook until apples are soft, stirring occasionally; they should become chunky mush. If necessary, add water in sips so that nothing burns. Season the mixture with Calvados, remove from heat and let cool until lukewarm.

For the potato straw, peel the potatoes, cut them into slices about 2 mm thick and these into strips 2 mm wide. Immediately put the potato strips in cold water and soak them in it for 3-4 minutes to wash out the starch and prevent the potatoes from sticking together when frying. Lift the potatoes out of the water in batches with a slotted spoon and drain very well on kitchen paper, it is best to pat dry additionally. Shortly before serving, heat the oil in the deep fryer and fry the potato strips in batches for about 1 to 2 minutes until golden and crispy. Lift out and drain briefly. Keep open and warm in the oven until all potatoes are fried. Salt the potato straw before serving.

For the wild boar chops, wash the stem chops, pat dry, salt and pepper. Heat the clarified butter in a grill pan, add the pressed w

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