Pickled spicy pumpkin to wild boar medallions

Name: Pickled spicy pumpkin to wild boar medallions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Shallots; 600 g pumpkin flesh (e.g. from nutmeg or butternut pumpkin); 1/4 l Cider vinegar; 250 g Honey; 1 (10 cm) Cinnamon stick; 5 Cloves; 2 Macis flowers; 1 piece(s) peeled lemon peel from 1 organic lemon; 1 TEASPOON Sea salt; 600 g Celeriac; 600 g floury potatoes; 7-10 Tbsp Salt; 400 g Wild boar filet; 8 discs Bacon; 15–20 g clarified butter; 7-10 Tbsp Pepper; 200 ml Game stock or meat stock; 2-3 stem(s) Parsley; 125 ml Milk; 60 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Shallots
600 g pumpkin flesh (e.g. from nutmeg or butternut pumpkin)
1/4 l Cider vinegar
250 g Honey
1 (10 cm) Cinnamon stick
5 Cloves
2 Macis flowers
1 piece(s) peeled lemon peel from 1 organic lemon
1 TEASPOON Sea salt
600 g Celeriac
600 g floury potatoes
7-10 Tbsp Salt
400 g Wild boar filet
8 discs Bacon
15–20 g clarified butter
7-10 Tbsp Pepper
200 ml Game stock or meat stock
2-3 stem(s) Parsley
125 ml Milk
60 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Peel the shallots and cut into rings. Boil shallots, vinegar, 300 ml water, honey, spices, lemon peel and sea salt in a pot. Wash the pumpkin, remove seeds and dice the pumpkin. Add pumpkin to the stock, bring to the boil, cover and cook over medium heat for 8-10 minutes until firm to the bite. Pour pumpkin into 4 clean glasses with twist-off lids (approx. 300 ml each). Pour hot stock over them, so that all pumpkin pieces are covered. Close the glasses tightly and turn them upside down for about 10 minutes. Turn glasses upside down and let them cool down. (Allow to stand for at least 24 hours before the first consumption) Unopened, the pumpkin can be kept for about 6 months.
2
Clean, wash and dice the celery and potatoes. Cover and cook in little boiling salted water for 10-15 minutes. Cut fillet into 8 medallions and wrap each with a slice of bacon. Heat clarified butter in a pan and fry the medallions for about 4 minutes, turning them over. Season with salt and pepper. Take them out, wrap them in aluminium foil and let them rest for about 5 minutes. Deglaze the meat with game stock and let it simmer for about 5 minutes
3
Wash parsley, shake dry and chop finely. Heat milk and 30 g butter. Drain the potatoes and celery, let them steam off briefly and mash them with the milk mixture to a puree. Season to taste with salt and nutmeg. Keep warm
4
Switch off the stove with the game stock. Cut 30 g of cold butter into small cubes and gradually stir into the stock. Season the sauce with salt and pepper. Arrange medallions with some sauce, puree and pickled pumpkin on plates. Sprinkle with parsley
5
waiting time approx. 24 hours