Wild Boar Cutlets

Season wild boar cutlets with salt, pepper, juniper berries and Worcester sauce and dip in flour on one side. Heat the oil and fry the cutlets quickly, remove from the pan and keep warm. Heat butter, peel apples, cut out core, slice and fry in fat on both sides. Deglaze with gin and bring to the boil. Add the meat, pour in red wine and beef broth and cook briefly. Put the cutlets on a platter, pour sauce over them, fill the apple slices with cranberries and serve with them.

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