Wild boar medallions au gratin

Name: Wild boar medallions au gratin
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 650 g released wild boar back in one piece; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS Oil; 12 TSP thickened cranberries; 60 g Gorgonzola cheese; 3 pistons Chicory; 1 red apple; 1 TABLESPOON Lemon juice; 20 g Walnut kernel halves; 6 Stem(s) Parsley; 20 g Parmesan cheese; 3 TABLESPOONS Cider vinegar; 1 TEASPOON Mustard; 1 TEASPOON Honey; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

650 g released wild boar back in one piece
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS Oil
12 TSP thickened cranberries
60 g Gorgonzola cheese
3 pistons Chicory
1 red apple
1 TABLESPOON Lemon juice
20 g Walnut kernel halves
6 Stem(s) Parsley
20 g Parmesan cheese
3 TABLESPOONS Cider vinegar
1 TEASPOON Mustard
1 TEASPOON Honey
baking paper

Directions

1
Wash the meat, dab dry and cut 12 medallions (3-4 cm thick). Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Sauté the meat in it for 1-2 minutes on both sides, remove and place on a baking tray lined with baking paper. Spread 1 tsp. cranberries and 5 g cheese on each medallion and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 5 minutes. Remove and let rest for 3-5 minutes
2
Meanwhile clean and wash the chicory and remove the stalk. Divide the chicory into individual leaves. Wash, clean and quarter the apple and remove the core. Cut apple into thin slices. Drizzle apple slices with lemon juice. Chop walnuts. Wash parsley, shake dry and pluck leaves from the stalks.
3
Finely slice parmesan. For the vinaigrette, mix vinegar, mustard and honey. Gradually fold in 6 tbsp. oil. Season to taste with salt and pepper. Mix chicory, apple slices, walnuts, parsley and vinaigrette. Arrange salad and medallions on plates and sprinkle with parmesan