Wild boar medallions with breadcrumb coating & apple sauce

Name: Wild boar medallions with breadcrumb coating & apple sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Disc/s Toast; 5 Stem/s Parsley; 3 Stem/s Thyme; 1 branch/s Rosemary; 2 TABLESPOONS ground hazelnuts; 2 TABLESPOONS soft butter; 1 TABLESPOON Mustard; 1/2 TEASPOON Cinnamon; 1 Pointed cabbage (approx. 1 kg); 1 Onion; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 5 TABLESPOONS Whipped cream; 4 Wild boar medallions (approx. 150 g each); 2 Apples; 1 TEASPOON Flour; 200 ml Game stock (glass); 200 ml apple juice; 7-10 Tbsp Kitchen yarn; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

This is how nobly we bring game to the table: crowned by a crispy breadcrumb mixture with cinnamon and accompanied by a delicious creamy pointed cabbage

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Disc/s Toast
5 Stem/s Parsley
3 Stem/s Thyme
1 branch/s Rosemary
2 TABLESPOONS ground hazelnuts
2 TABLESPOONS soft butter
1 TABLESPOON Mustard
1/2 TEASPOON Cinnamon
1 Pointed cabbage (approx. 1 kg)
1 Onion
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
5 TABLESPOONS Whipped cream
4 Wild boar medallions (approx. 150 g each)
2 Apples
1 TEASPOON Flour
200 ml Game stock (glass)
200 ml apple juice
7-10 Tbsp Kitchen yarn
baking paper

Directions

1
For the topping, crumble the toast finely. Wash parsley and thyme. Chop the parsley finely and remove the thyme leaves. Chop rosemary finely. Knead everything with nuts, butter, mustard and cinnamon.
2
For the vegetables, clean, wash and quarter cabbage and cut it into strips from the stalk. Peel and finely chop the onion. Heat 2 tbsp. oil in a pot. Sauté onion and cabbage. Season with salt and pepper. Pour on 100 ml water and 100 g cream, bring to the boil and stew covered for about 20 minutes. Season to taste with salt and pepper.
3
For the medallions, wash the flesh, pat dry and tie into shape. Heat 2 tablespoons of oil in a frying pan. Brown the meat on both sides. Season with salt and pepper. Place on a baking tray lined with baking paper and spread the breadcrumbs on top. Bake medallions in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 12 minutes.
4
For the sauce, wash apples, quarter them, remove seeds and cut them into slices. Sauté in hot frying fat. Remove. Sweat the flour in the hot fat until light brown. Stir in stock, juice and 5 tbsp. cream, bring to the boil and simmer for approx. 5 minutes. Season to taste with salt and pepper. Add apples. Arrange everything. Spätzle taste good with it.