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Wild Boar Medallions | Tender Pan-Fried Game Delight
(0)
30 min
Quick
Gurkerl Küche
Zart rosa gebratene Wildschweinmedaillons in einer aromatischen Wacholder-Preiselbeersauce. Ein edler österreichischer Klassiker für die herbstliche Wildsaison – unkompliziert zubereitet in der Pfanne und vollendet im Backrohr.
Ingredients
Preparation method
Preparation
Pat the wild boar meat dry, remove any sinews, and cut into approx. 3 cm thick medallions. Preheat the oven to 80 °C top/bottom heat to keep warm and let rest.
Peel and finely chop the shallots and garlic cloves. Lightly crush the juniper berries with the flat side of a broad knife to release their full aroma.
Instructions
Heat the clarified butter in a heavy pan. Season the wild boar medallions with fine salt and ground black pepper, and sear over high heat for 1.5 to 2 minutes on each side.
Chef's tip
Game turns out most tender when allowed to rest gently in a warm oven at 80 °C. This retains the meat juices and ensures the medallions stay wonderfully juicy and pink.
For an even smoother sauce, the reduction can be passed through a fine sieve before mounting with butter.
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