Spinach and cherry salad with wild boar chunks
400 gr wild boar meat cut into small cubes
400 gr tender fresh spinach
150 gr cherries
orange zest to taste
extra virgin olive oil to taste
salt and pepper to taste
Sear the wild boar chunks in a non-stick pan with a small amount of olive oil and season with salt and pepper to taste.
Cut off the stems of the spinach, wash carefully and spin dry to remove all excess water. Season with olive oil, salt, pepper and the orange zest. Pit the cherries, cut them in half and add to the spinach salad.
To serve, place the salad in a serving plate and put the wild boar chunks on top.