Wild Boar Medallions Au Gratin with Potato Dalers

Remove the peel from the potatoes and soften them in salted water.

Cut the saddle of wild boar into medallions of about 100g, plate a little bit. Crush and grind the spices together, rub the medallions with this herb mixture on both sides, season with salt on both sides. In a frying pan with a small amount of clarified butter, sear the medallions on both sides for about one and a half to two minutes each at a low temperature. Remove from the frying pan and keep warm (in the stove at about 60 °C ).

For the sauce: Add the clear soup and the red wine to dissolve the gravy and boil it by half.

For the gratin: In a frying pan with a little bit of clarified butter briefly sweat the shallots, add the mushrooms and fry them well. Now remove the frying pan from the stove and cool slightly. Mix the freshly finely chopped kitchen herbs with the egg yolk and the shallots and mushrooms, seasoning with salt[1].

For the potato dumplings: fry the bacon and shallot in a frying pan with a little clarified butter. Drain the potatoes, steam them briefly in the saucepan and press them through a press. Season with salt and nutmeg. Stir in shallots, bacon, egg yolks and flour (adjust mass!). Form the dough into a roll[2] and cut one and a half cm thick slices. In a coated frying pan with a little bit of clarified butter, fry the potato dumplings on both sides.

Related Recipes:

Fried Shrimps on Creamed Spinach with Potato RagoutPreparation time approx. 20 min: Rinse spinach well two or three times, pluck off stem and blanch very briefly... Pork Medallions with Dried Tomato Crust – *(*) on potato and onion gratin. Remove the peel from the potatoes and slice finely. Remove the skin from the... Beiried Slices with Vegetable and Mushroom GröstlCoat Beiried with very little mustard (caution: burns easily during roasting) and Worcester sauce. Leave to... Roasted Monkfish Medallion on Rocket Risotto and Mediterranean ParadeiserMonkfish medallions: Portion the monkfish medallions from the fishmonger into four pieces ss 150 grams. Roast... Pork Medallion with Garlic Sage ButterCut the meat into medallions (3 per person). Season them lightly with salt and generously with pepper. Wrap... Saddle of Venison with Cubeb Pepper SauceFor the saddle of venison with cubeb pepper sauce, peel the quinces, chop them into slices just under a... Fillet Wellington1. defrost puff pastry sheets together, clean mushrooms, peel shallots, finely dice both, as well as the ham... Veal CutletCut veal into strips about 3 cm long and 1 cm thick. Season with bell pepper and paprika powder. 2. Peel and... Potato CasseroleFor the potato casserole, chop ham, cheese and mushrooms. Mix whipping cream with 2 tsp salt and some pepper... Veal Cutlets with Spring VegetablesClean or peel the carrots and cut them in half. Peel the kohlrabi, cut into slices and then into diamonds or...