Wild boar medallions, sauce bourguignonne

Wild boar medallions with classic bourguignonne sauce, stir-fried potatoes and grilled vegetables.

I enhance the basic sauce with some Asian savvy: shiitake instead of white champignons gives it a more powerful mushroom fragrance.

Sunkissed Côte de Roussillon made a lovely accompaniment for the viande de sanglier (somehow this sounds better in French).