You need:

4 wild boar chops on the bone
Butter
Salt
Pepper

Mashed potatoes

600 g potatoes
100 g butter
1,5 dl whipped cream
1 dl milk
Salt
Pepper
Nutmeg
Ramsons (you can also use parsley).

Do this:

Peel and cut the potatoes into small pieces, then boil them in lightly salted water to soften them. Then stir the hot creamy milk into the potatoes, a little at a time. Then quickly whisk together to an airy puree, preferably with an electric whisk. Season to taste with salt and pepper.

The wild boar loin can be cooked in a hot pan to create a maillard reaction on the surface and allow the meat to reach an internal temperature of between 52 and 56 degrees. It can also be cooked whole in the oven/grill and cut out before serving. Serve the wild boar loin with the potato puree together with hastily buttered tomatoes in garlic.

Good luck!