Wild Boar Medallions with Pomegranate Sauce and Wine Pears
Ingredients
- For the wine pears
- 0.3 l white wine
- ½ lemon (juiced)
- 100 grams sugar
- 0.3 l white wine
- ½ lemon (juiced)
- 100 grams sugar
- 2 ripe Pear (Williams)
- For the pomegranate sauce
- 2 ripe pomegranates
- For the medallions
- 1 kilogram trimmed Saddle of Wild Boar (cut into medallions)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 3 shallots
- 1 carrot
- 400 milliliters Game stock
- 1 bay leaf
- 3 allspice
- 4 Juniper berries
- 4 peppercorns
- For serving
- thyme
- lamb's lettuce
Preparation steps
For the wine pears: combine white wine with lemon juice and sugar, bring to a boil. Halve pears lengthwise and add to the syrup, bring to a boil. Reduce heat and simmer, covered, for about 10 minutes.
For the sauce: halve pomegranates and remove seeds (set 4 tablespoons of seeds aside), strain through a sieve and collect all resulting juice.
Preheat For the medallions the oven to 120 ° C (conventional oven).
For the meat: heat butter in a pan.
Season meat with salt and pepper and cook medallions for about 2 minutes per side. Place meat into a baking dish and finish cooking in preheated oven at 120°C (approximately 250°F) for about 10 minutes or until pink inside.
Peel shallots and carrot and dice finely. Saute vegetables in a meat pan and add stock and spices placed into a spice bag. Simmer until sauce is reduced slightly. Remove spice bag, puree sauce and add pomegranate juice, season with salt and pepper.
Remove meat from the oven, arrange on plates and add wine pear halves. Drizzle with sauce and sprinkle with pomegranate seeds. Arrange lettuce and thyme sprigs next to meat and serve.
