WILD BOAR on Sauerkraut
(serves 6)

12 boar steaks, each 4 ounces (100g)           
Pinch of caraway seeds
1 medium onion, chopped           
1 bay leaf
2 rashers bacon, chopped           
1 large raw potato, grated very finely
1 pound (45g)sauerkraut           
2 ounces (50g) flour
1/8 pint (75 ml) white vinegar           
1 pint (600 ml) hot stock or water
¼  pint (150 ml) white wine           
Oil
Pinch of sugar           
Seasoning

1.  Sauté the onion in a little oil in a saucepan until transparent. Add the bacon and cook a little longer, then add the sauerkraut, vinegar and wine. Season with a pinch of sugar, caraway seeds, juniper berries and bay leaf. Bring to the boil, check the seasoning, then stir in the grated potato and return to the boil until the sauerkraut thickens. Remove from the heat and re-heat when required.

2.  Heat a heavy-bottomed frying pan and sauté the steaks until done (about 15 minutes). Remove the steaks and add the flour to the pan. Cook for a few minutes then add the hot stock, stirring constantly. Bring to the boil and correct the seasoning.

3. Dress the steaks on the sauerkraut and coat with the sauce to serve.