Instructions: Saute boar in olive oil. Brown on both sides, and remove from pan. Add and saute mushroom caps to soften and brown, remove from pan. Deglaze pan with stock. Add raspberry vinegar and reduce by half. Finish with whole butter, parsley, salt and pepper.

Warm berries in sauce.

On a dinner plate, place boar, top with 3 mushrooms, and sauce.

This recipe yields 8 servings.

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