Season the saddle of wild boar well on both sides. Heat the oil and butter and brown the saddle on all sides. Fry bacon briefly. Add spices. Add red wine, cherry juice and one eighth of a liter of water. Cook for 60 minutes. Make potatoes, mash and cool. Chop the chives. Knead with flour, cornstarch, egg, salt, nutmeg and half of the chives. Form into a roll and cut into slices. Pour the meat juice through a sieve and let it boil in a saucepan for another time. Add whipped cream and keep sauce warm. Cut the peaches into slices and add them to the sauce together with the sour cherries, heat briefly. Season with salt and pepper and cranberries. Roast the potato patties in heated butter until golden brown.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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