Wild Boar Medallions with Bacon Wrapping, Red Cabbage and Potato Croquettes

Ingredients

• 1 Red cabbage (ca. 1.5 kg)
• 3 Apples (ca. 600 g)
• 1 Onion (ca. 50 g)
• 2 tbsp pork lard
• 100 ml white wine vinegar
• Salt
• Pepper
• 1 pinch sugar
• 0.5 tsp ground clove
• 2 tbsp lingonberries (from jar)
• 8 Wild boar medallions (100 g each)
• 8 slices breakfast bacon
• 1 Tbsp clarified butter
• Salt
• 2 tsp juniper berries
• 4 tbsp Gin
• 2 tbsp lingonberries (from jar)
• 200 ml red wine
• 100 ml Wild stock
• 2 tbsp green peppercorns
• 60 g Ice-cold butter
• Potato croquette (for serving)
• herbs (for garnish)

Instructions

1. 1.

   Preheat the oven to 80-100°C.

2. 2.

   Clean and thinly slice the red cabbage, wash and drain. Peel, core and dice the apples. Peel and finely dice the onion. Heat the lard, sauté the cabbage and onion. Add vinegar and 100 ml water. Add apples and spices. Simmer the cabbage for about 40 minutes, season with lingonberries, and serve with the meat.

3. 3.

   Wrap the wild boar medallions in bacon. Heat clarified butter in a pan and sear the medallions all around until browned. Wrap in foil and bake for 20 minutes. Add juniper berries to the pan and fry for about 2 minutes. Pour in red wine and simmer for 5 minutes. Add stock and simmer another 5 minutes. Stir in gin and lingonberries, bring to a boil again. Strain through a fine sieve. Return to the pot, add peppercorns, and fold in ice‑cold butter with a whisk.

4. 4.

   Remove the meat from the oven, lightly salt, arrange on top of the red cabbage, drizzle with sauce, and serve. Offer potato croquettes on the side and garnish with herbs.