Christmas Fresh Game Meaty Medallions with Pear Compote

Ingredients

• 1 Carrot
• 1 onion
• 1 Garlic clove
• 12 thin wild boar medallions (ready to cook, about 50 g each)
• 1 tbsp flour
• 1 Tbsp clarified butter
• 4 pears
• 50 ml cider
• 2 cloves of peppercorns
• 1 tbsp butter
• 1 orange (unprocessed)
• 50 ml cognac
• 300 ml game stock
• 1 tbsp beurre manié
• 4 tbsp toasted almond slivers

Instructions

1. 1.

   Preheat the oven to 80°C with top/bottom heat. Grate the carrot finely. Dice the onion and garlic. Dust the wild boar medallions with 1 tsp flour and lightly pepper them. Quickly sear them in hot clarified butter, grate orange zest over them, then wrap in foil. Bake for about 20 minutes.

2. 2.

   Peel, halve, and cut each pear into six wedges. Remove cores and place pears in a pan, pour in cider, add peppercorns, and gently simmer for 1–2 minutes. Sauté the vegetables in butter, squeeze the orange to get its juice, add cognac, and let everything simmer uncovered for about 5–8 minutes. Stir in some stock with flour to thicken, then add the remaining stock.

3. 3.

   Stir the beurre manié into the boiling stock and bring to a boil while stirring. Strain the sauce through a sieve. Remove the meat from the oven, whisk the drippings into the sauce, season with pepper. Spoon the sauce onto warmed plates, arrange the medallions on top, add the pears, and sprinkle toasted almonds before serving.