Wild Boar Medallions With Pickled Squash And Mashed Celeriac Recipe

Name: Wild Boar Medallions With Pickled Squash And Mashed Celeriac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None shallots, sliced; 1 cup cider vinegar; 3/4 cup honey; 1 - 3 inch stick cinnamon; 5 None cloves; 2 None mace flowers; 1 None lemon, zested; 1 tsp sea salt; 1 None butternut squash, thinly sliced; 1 1/4 lb baking potatoes, such as Russet, peeled and diced; 1 1/4 lb celeriac, peeled and diced; 5 tbsp butter; 1/2 cup milk; 1 pinch nutmeg, freshly ground; 8 strips bacon; 1 lb wild boar tenderloin, sliced into 8 medallions; 2 tbsp oil; 3/4 cup beef or pork stock; 2 tbsp fresh parsley leaves, chopped

Servings: persons

2 None shallots, sliced
1 cup cider vinegar
3/4 cup honey
1 - 3 inch stick cinnamon
5 None cloves
2 None mace flowers
1 None lemon, zested
1 tsp sea salt
1 None butternut squash, thinly sliced
1 1/4 lb baking potatoes, such as Russet, peeled and diced
1 1/4 lb celeriac, peeled and diced
5 tbsp butter
1/2 cup milk
1 pinch nutmeg, freshly ground
8 strips bacon
1 lb wild boar tenderloin, sliced into 8 medallions
2 tbsp oil
3/4 cup beef or pork stock
2 tbsp fresh parsley leaves, chopped

1
To make the pickling brine, place the shallots, vinegar, 1 1/4 cups water, honey, cinnamon, cloves, mace, lemon zest and sea salt in a large saucepan and bring to a boil. Add the butternut squash to the pan and simmer for 8-10 mins, until tender.
2
Transfer the pieces of squash to sterilized jars then fill each jar with the pickling liquid so that the squash is covered. Replace the lids of the jars then leave to cool. Let pickle for at least 24 hours before using.
3
Cook the potatoes and celeriac in a pot of boiling, salted water for 10-15 mins until tender. Drain the potatoes and celeriac then place back into the pan. Season then add 2 1/2 tbsp butter, milk and nutmeg then mash until smooth. Keep warm.
4
Meanwhile, wrap a piece of bacon around each wild boar medallion. Heat the oil in a frying pan, add the medallions and sear for 5-6 mins, turning. Season then remove from the pan and wrap in foil to rest. Pour the stock into the pan and simmer for 3-4 mins. Gradually mix in 2 1/2 tbsp butter and season. Divide the medallions and mashed celeriac between 4 plates, add some of the pickled squash and gravy. Serve garnished with parsley.

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 None shallots, sliced, 1 cup cider vinegar, 3/4 cup honey, 1 - 3 inch stick cinnamon, and more.

Yes, Wild Boar Medallions With Pickled Squash And Mashed Celeriac falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Boar Medallions With Pickled Squash And Mashed Celeriac

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