Wild Boar Medallions with Juniper Sauce
Ingredients
- Ingredients
- 800 grams Saddle of Wild Boar (cut into medallions)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 3 shallots
- 1 carrot
- 200 milliliters Game stock
- 200 milliliters dry Red wine
- 1 bay leaf
- 3 allspice
- 4 Juniper berries
- 4 peppercorns
- 1 Tbsp rosemary (finely chopped)
- 4 Tbsps raisins
Preparation steps
Soak the raisins in boiling water for 20 minutes then drain well.
Preheat the oven to 120°C (approximately 250°F).
Heat a bit of the clarified butter in a large skillet and sear the boar medallions for about 2 minutes on each side. Season on both sides and finish cooking in the oven for about 10 minutes, until no longer pink in the center. Remove the boar medallions from the pan and cover to keep warm.
Peel the shallots and the carrot and chop finely. Sauté in the same pan as the boar until softened. Add the game stock, wine and spices and simmer for about 10 minutes, until reduced by about half.
Strain the sauce to remove the whole spices, stir in the raisins and season with salt and pepper.
Arrange the boar medallions on serving plates, drizzle with the sauce and serve.
