Serves four people:

Wild boar:

600 g wild boar fillet or saddle
250 ml gravy (also ready made)
oil for roasting
60 g butter

Seasoning:

salt, ground pepper
2 teaspoons hot mustard
1 tablespoon balsamic vinegar

Figs:

4 fresh figs
200 ml red Port
200 ml red wine
80 g sugar
½ star aniseed
4 slices smoked bacon

As side dish: 

500 g potato mash
500 g cooked sauerkraut

Directions:

Figs:

Prick the figs with a scewer to allow the red Port to be absorbed completely. Bring to boil the Port, red wine, sugar and star aniseed and pour over the figs. Leave to immerse for at least 30 minutes.

Wild boar meat:

Cut into slices of 120 g or 150 g, season with salt and freshly ground pepper. Heat olive oil in a skillet and fry the meat over a moderate heat. Remove from the skillet, coat with strong mustard and keep warm.
Pour approx. 200 ml of the cold fig and portwine broth into the skillet with the cooking liquid and allow to reduce to half while stirring. Add cold butter and a splash of balsamic vinegar. Cut the bacon slices in halves and fry until crispy.

Finishing and serving:

Place the wild boar meat on the sauerkraut and the bacon. Cut the figs in halves and place on the bacon. Serve with potato mash and sauce.