for 4 people

Red cabbage

200 g	red cabbage, very thinly sliced
½ bunch	flat-leaf parsley, finely chopped
2 tbsp	cranberries from a jar
2 tbsp	red wine vinegar
½ tsp	chilli flakes
½ tsp	salt

Cranberry chutney

6 tbsp	cranberries from a jar
1 tbsp	coarse-grain mustard

Wild boar schnitzel

1 tbsp	olive oil
8	wild boar steak (approx. 40 g each)
½ tsp	salt
a little	pepper
300 g	raclette cheese, in slices

Filling

4	burger buns, cut in half crosswise

How it's done

Red cabbage

Place the red cabbage in a bowl with all the other ingredients up to and including the salt, mix well.

Cranberry chutney

Mix the cranberries and mustard.

Wild boar schnitzel

Heat the oil in a frying pan. Season the schnitzel, fry for approx. 2 mins., turn, place a slice of cheese on top and finish cooking for approx. 2 mins. until the cheese has melted.

Filling

Spread the chutney over the cut surfaces of the burger bun, place a little red cabbage on the bottom half. Top with 2 schnitzel, add the remainder of the red cabbage. Cover with the top half of the bun.

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