Christmas Boar Medallions with Pear Compote
Ingredients
- Ingredients
- 1 carrot
- 1 onion
- 1 garlic clove
- 12 thin Wild boar fillets (each about 50 g)
- 1 Tbsp Pastry flour
- 1 Tbsp clarified butter
- 4 Pear
- 50 milliliters Cider
- 2 cloves
- 1 Tbsp butter
- 1 organic Orange
- 50 milliliters Cognac
- 300 milliliters Game stock
- 1 Tbsp Beurre manié (flour-butter mixture)
- 4 Tbsps toasted slivered almonds
Preparation steps
For the boar medallions: Preheat the oven to 80°C (approximately 175°F). Peel and finely grate the carrot. Peel and finely dice the onion and garlic. Dust the boar medallions with 1 teaspoon of the flour and season lightly with pepper. Heat the clarified butter in a skillet. Add the boar medallions and sear until golden on both sides. Rinse orange in hot water, wipe dry, and grate zest. Stir the zest into the butter mixture. Cover the skillet with aluminum foil. Bake for 20 minutes.
For the pear compote: Peel the pears, cut in half, and cut into 6 slices. Remove cores. Place in a saucepan with the cider and cloves for 1-2 minutes.
For the sauce: Heat the butter in a skillet. Add the carrot, onion and garlic, and cook until the onions are translucent. Squeeze the orange juice from the orange and stir into the vegetables. Add the cognac and let everything simmer, uncovered, for 5-8 minutes. Stir some flour into the sauce until smooth.
Bring the sauce to a boil while stirring continuously. Strain the sauce through a sieve into a saucepan. Remove the boar medallions from the oven. Stir the pan juices into the sauce and season with salt and pepper to taste. Divide the sauce between warm plates and top with the boar medallions. Serve with the pear compote and garnished with almonds.
