Fillet of Wild Boar with Assorted Vegetables

Preheat the oven to 250°C (approximately 480°F). With a paring knife, cut a cross in the rounded side of each chestnut and bake until the shell is cracked, 15-20 minutes. Keep warm

For the wild boar: Preheat the oven to 75°C (approximately 175°F). Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and brown the meat all over. Cook, turning the meat occasionally until it is almost done, 10-15 minutes. Wrap the meat in aluminum foil and keep warm in the oven.

For the mashed potatoes: Peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes.

Drain, transfer to a bowl and with a potato masher, mash with the butter and cream, season with salt, pepper and nutmeg. Keep warm.

For the stuffed Swiss chard: Rinse and trim the Swiss chard and separate the stems from the leaves. Blanch the leaves in a pot of boiling salted water for 1 minute, remove, rinse under cold water and drain on paper towels. Cut the stems into small pieces. Peel the shallots and finely chop. Heat the butter in a skillet and saute the shallots and pieces of chard until tender, about 5 minutes. Remove from heat, cool slightly and transfer to a bowl. Mix in grated white bread and the egg and season with salt, pepper and nutmeg.

Divide the mixture among the chard leaves and roll up. Place seam side down in a steamer set over a pan of simmering water, steam until the filling is firm, about 8 minutes. 

For the mushrooms: Clean the chanterelles, chop if necessary. Heat the butter in a skillet and saute the mushrooms until tender, season with salt and pepper.

For the sauce: In a saucepan, boil the stock over high heat until reduced by half. Mix the cornstarch with a little water, stir into the boiling stock and cook until thickened.Stir in meat juices from the boar, season with salt and pepper.

Peel the chestnuts.