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🍽️ Pan-seared Wild Boar Medallions with Nut Crust

459 kcal · 30 min · 4 servings

Ingredients

• 500 g Wild Boar Fillet
• Salt
• Pepper
• 1 tbsp Rapeseed Oil
• 2 Sprigs Rosemary
• 50 g dark Whole Wheat Bread (1 Slice)
• 30 g Walnut Kernels
• 1 Egg White
• 2 large Pomegranates
• 200 ml Game Stock (Jar)
• 0.5 tsp Pickled Green Pepper (Jar)
• 0.5 tsp Pickled Real Red Pepper (Pondicherry Pepper)
• 40 g Crème Fraîche (2 tbsp)
• 400 g Schupfnudel (from the Refrigerated Section)
• 1 Pinch Sugar
• 15 g Butter (1 tbsp)

Instructions

1. 1. Rinse the wild boar fillet under cold running water.
2. 2. Pat the meat dry thoroughly with kitchen paper.
3. 3. Cut the fillet into slices about two centimeters thick.
4. 4. Season the medallions evenly with salt and pepper.
5. 5. Heat oil in a large frying pan.
6. 6. Sear the medallions over high heat.
7. 7. Cook each side for about three to four minutes until golden brown.
8. 8. Remove the pan from the heat.
9. 9. Place the medallions into a shallow baking dish.
10. 10. Let the meat rest for a short time.
11. 11. Rinse the rosemary under running water.
12. 12. Shake the herbs dry.
13. 13. Carefully pluck the needles from the stems.
14. 14. Finely chop the rosemary needles.
15. 15. Roughly break up the whole grain bread.
16. 16. Place the bread and two-thirds of the walnuts into a food processor.
17. 17. Pulse the mixture until finely chopped.
18. 18. Transfer the bread-nut mixture into a bowl.
19. 19. Add about three-quarters of the chopped rosemary needles.
20. 20. Separate one egg into white and yolk.
21. 21. Add the egg white to the bowl.
22. 22. Save the egg yolk for another use.
23. 23. Season the mixture with salt and pepper.
24. 24. Stir all ingredients well.
25. 25. Halve the pomegranates.
26. 26. Juice three halves of the pomegranates.
27. 27. Use a teaspoon to remove the seeds from the remaining half.
28. 28. Pour the pomegranate juice and seeds into the frying pan.
29. 29. Pour in the game stock.
30. 30. Bring the sauce to a boil over high heat.
31. 31. Distribute the bread mixture evenly over the medallions.
32. 32. Press the crust down slightly.
33. 33. Preheat the oven to 220 degrees Celsius.
34. 34. Bake the medallions under the grill or on the upper rack.
35. 35. Bake for about eight to twelve minutes.
36. 36. Brown the crust until golden.
37. 37. Reduce the sauce in the pan.
38. 38. Simmer the sauce for about five to six minutes.
39. 39. Gently crush pickled peppers with the back of a knife.
40. 40. Stir the peppers into the sauce.
41. 41. Stir crème fraîche into the sauce.
42. 42. Reduce the sauce for another two to three minutes.
43. 43. Heat dumplings in salted water.
44. 44. Follow the package instructions.
45. 45. Cook the dumplings over medium heat.
46. 46. Keep the pot covered while cooking.
47. 47. Season the sauce with salt and pepper.
48. 48. Add a pinch of sugar.
49. 49. Finely chop the remaining walnuts.
50. 50. Drain the dumplings.
51. 51. Return the dumplings to the pot.
52. 52. Toss the dumplings in butter.
53. 53. Mix in the finely chopped walnuts.
54. 54. Add the remaining rosemary.
55. 55. Plate the dumplings.
56. 56. Place the wild boar medallions on top.
57. 57. Pour the sauce over everything.

Nutrition per serving

• kcal: 459
• Protein: 28 g · Fett/Fat: 23 g · Carbs: 32 g