Wild boar steaks in rosemary sauce with four robbers balm and brown caps

Ingredients

4 wild boar steaks from the back
2 tbsp olive oil
2 tbsp creme fraiche
150 g brown mushrooms
Black pepper from the mill, salt
2 sprigs of rosemary
50 ml dry red wine
2 tbsp four robbers balm

Preparation

Beat the wild boar steaks a little and season with salt and pepper. Fry briefly in the pan with olive oil and remove from the pan. In the meantime, pluck the rosemary and cut the mushrooms in half. Fry in the same pan and deglaze with the red wine. Add four robber balm. Place the steaks in the sauce and let simmer for another 10 minutes over low heat. Stir in the creme fraiche and season the sauce with salt and pepper.