Instructions

1. Heat 1 tablespoon of oil in a pan over medium heat. Sauté the onion until soft, then add the garlic and fry for another minute before adding the butter.
2. Once the butter has melted, stir in the mushrooms and fry until softened. Mix in the paprika and mustard, coating everything well, and season to taste. Remove from the pan and set aside.
3. Slice the wild boar haunch steaks into 2cm strips and season with salt. In the same pan used earlier, heat another tablespoon of oil on high heat and brown the steak strips on all sides.
4. Pour in the brandy, carefully ignite it with a match or lighter. Once the flame goes out and the alcohol has reduced, return the mushroom mixture to the pan.
5. Turn the heat down to medium, add the stock and simmer slowly until reduced by half. Stir in the sour cream and cornichons, season to taste, and cook for an additional 5 minutes.
6. Serve the stroganoff over boiled basmati rice, garnished with chopped parsley and plenty of black pepper.