Wild Boar Mullet with Horseradish Muas

Place half of the boar’s head (or the stilt) with the coarsely chopped vegetables (onions, carrots, celery), garlic, spices and bay leaf in cold water and simmer gently for about 2 hours. Then take out the head and remove the meat. Cut away the fat and cut only the meat and the rind into small cubes. Strain the broth and season about 700 ml of it with vinegar, Madeira, salt and pepper. (The broth should be very strongly seasoned, as it tastes much milder when simmered). Bring the meat and rind pieces to a boil in the broth, remove from heat and degrease the broth. Soak gelatine in cold water, squeeze out and add. Mix everything well, skim off about 150 ml of the brawn juice for the horseradish muas and set aside. Pour the rest into a mold lined with plastic wrap and refrigerate for 1 day. For the horseradish muas, let the skimmed off brawn juice cool down almost. Before it begins to set, mix it with grated horseradish and whipped cream. Season with salt, a pinch of sugar, lemon juice and pepper. Refrigerate overnight. Slice the well chilled aspic and arrange on plates. Sprinkle with sliced radishes and onions, season with salt and pepper and drizzle with red wine vinegar and nut oil. Serve with the horseradish muas.

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