Mountain ash chutney to game medallions
easy
120 mins
120 mins
Ingredients
- 700 g Mountain ash berries
- 3 (approx. 300 g) Onions
- 2 (approx. 200 g) Tomatoes
- 2 red peppers (about 200 g each)
- 650 ml White wine vinegar
- 2 TABLESPOONS Raisins
- 1 TEASPOON Salt
- 1 TEASPOON Pepper
- 1/4 TEASPOON Cinnamon
- 750 g Gelling sugar
- 8 Wild boar or deer medallions (approx. 50 g each)
- 500 g Princess beans
- 40 g streaky smoked bacon
Directions
- 1
Wash and drain the berries. Put them in the freezer for about 24 hours so that they are less bitter. Defrost the berries. Mix 1/4 litre water and white wine vinegar and pour over the berries. Cover and leave to stand overnight. Drain on a sieve. Peel and finely chop the onions. Clean the tomatoes, cut them crosswise and put them in boiling water. Peel and chop the tomatoes. Clean, wash and cut the peppers into small cubes. Put everything together with vinegar, raisins, salt, pepper and cinnamon in a pot and let it boil up. Let it boil down at medium heat for about 1 hour. Add jam sugar and stir in. Bring to the boil again and let it boil for 4-5 minutes while stirring. Pour hot into 4 glasses (approx. 250 ml each) and close well. Let cool down
- 2
Game medallions and beans taste good with it
- 3
or addition:
- 4
Clean and wash the beans and cook them in boiling salted water for 8-10 minutes. Tie medallions together with kitchen string. Heat oil in a frying pan and fry the medallions all around for 10-15 minutes at medium heat. Season with salt and pepper. Remove and keep warm. Dice the bacon and fry until crispy in the frying fat. Drain the beans on a sieve and arrange them on plates together with the bacon and medallions. Serve with the chutney, arranged as desired on pear halves
- 5
Preparation time approx. 2 hours (waiting time: 36 hours)
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