Wild boar medallions with honey cake crust and Calvados apples

Name: Wild boar medallions with honey cake crust and Calvados apples
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Breakfast cake; 1 collar curly parsley; 1 sprig of rosemary; 3-4 Stem(s) Thyme; 2 TABLESPOONS ground hazelnuts; 50 g Apple Mustard; 3 TABLESPOONS soft butter; 7-10 Tbsp salt, pepper, sugar; 1 (approx. 1 kg) Pointed cabbage; 1 Onion; 4 Wild boar medallions (approx. 150 g each); 2 sour apples (e.g. Elstar); 2 TABLESPOONS clarified butter; 200 g Whipped cream; 1 TABLESPOON Flour; 150 ml Calvados; 1/2 glass (200 ml) Game fund; 1/8 l apple juice; 400 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp Kitchen yarn; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Breakfast cake
1 collar curly parsley
1 sprig of rosemary
3-4 Stem(s) Thyme
2 TABLESPOONS ground hazelnuts
50 g Apple Mustard
3 TABLESPOONS soft butter
7-10 Tbsp salt, pepper, sugar
1 (approx. 1 kg) Pointed cabbage
1 Onion
4 Wild boar medallions (approx. 150 g each)
2 sour apples (e.g. Elstar)
2 TABLESPOONS clarified butter
200 g Whipped cream
1 TABLESPOON Flour
150 ml Calvados
1/2 glass (200 ml) Game fund
1/8 l apple juice
400 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp Kitchen yarn
baking paper

Directions

1
Finely crumble the breakfast cake. Wash herbs, shake dry. Chop parsley and rosemary needles separately very finely. Pluck thyme. Mix breakfast cake, nuts, mustard, 1 tablespoon butter, thyme, rosemary and half of the parsley well.
2
Season with salt.
3
Clean, wash and quarter the cabbage and cut into strips from the stalk. Peel and finely chop the onion. Wash the meat, dab dry and tie in shape with kitchen string. Preheat the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see
4
manufacturer). Wash apples, quarter them, remove seeds and cut them into slices.
5
Heat the lard in a pan. Brown the meat on each side over high heat. Season with salt and pepper and place on a baking tray lined with baking paper. Spread the breakfast cake mixture evenly on top, press down gently.
6
Bake in a hot oven for 12-15 minutes.
7
In the meantime heat 2 tablespoons of butter in a casserole dish. Brown cabbage and onion in it. Add 2⁄3 to the cream. Cover and stew for about 10 minutes. Season with salt and pepper.
8
Fry the apples briefly in hot frying fat while turning, remove. Add flour to the pan and sauté briefly in the frying fat. Deglaze with Calvados, stock, apple juice and the rest of the cream, bring to the boil while stirring and simmer for about 5 minutes.
9
Season with salt, pepper and 1 pinch of sugar. Heat apples briefly in it.
10
Meanwhile, cook the spaetzle in plenty of boiling salted water for 2-3 minutes according to the package instructions. Drain and mix with remaining parsley. Arrange everything.