Wild Boar Medallions with Walnut Crust
Wild Boar Medallions with Walnut Crust - The fine crust and lively sauce are as delicious as the tender flesh
Healthy, because
Even smarter
Nutritional values
With only about 3.5 percent fat, even the less lean parts of wild boar are significantly "slimmer" than the meat of breeding pigs. And because it is only moderately used in butter and cream pots, the fine venison dish remains a figure-friendly pleasure with plenty of protein, B vitamins and minerals despite the crust.
Wild boar fillet - like game in general - should always be fried thoroughly and never eaten raw or semi-raw, because although food controls are comprehensive and strict, germs can never be completely ruled out.
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 96 mg |
Ingredients
- Ingredients
- 500 grams Wild boar fillet
- salt
- peppers
- 1 Tbsp Canola oil
- 2 sprigs rosemary
- 1 slice dark Whole Wheat Bread (about 50 grams)
- 30 grams Walnut
- 1 egg
- 2 large pomegranates
- 200 milliliters Game stock (from a jar)
- ½ tsp pickled green peppers (from a jar)
- ½ tsp pickled red peppers (Pondicherry pepper)
- 2 Tbsps Crème fraiche (about 40 grams)
- 400 grams
- 1 pinch sugar
- 1 Tbsp butter (about 15 grams)
Kitchen utensils
Preparation steps
Rinse wild boar fillet, pat dry and cut into slices (medallions). Season with salt and pepper.
Heat oil in a large skillet and fry the medallions over high heat for exactly 3-4 minutes on each side.
Remove from heat, place in a shallow baking dish or a roasting pan and let stand briefly.
Meanwhile, rinse rosemary, shake dry, pluck needles and chop finely.
Tear whole-wheat bread into pieces and chop coarsely in a mini food processor with 2/3 of the walnuts.
Combine the bread mixture and about ¾ of rosemary in a bowl. Separate the egg and add egg white to the bowl (save egg yolk for another use). Season with salt and pepper and stir.
Cut pomegranates in half and squeeze out 3 halves with a juicer. From the other half, detach the seeds with a teaspoon.
Pour pomegranate juice and seeds with the game stock into the skillet and bring to a boil over high heat.
Distribute bread mixture over the medallions and press down slightly to adhere. Broil below the oven broiler or on the top rack in a preheated oven at 220°C (fan 200°C, gas mark 3-4)(approximately 425°F/convection 400°F) until the crust browns, 8-12 minutes.
Meanwhile, allow pomegranate juice and game stock to boil for 5-6 minutes over high heat. Crush pickled peppercorns slightly with a knife back and stir in.
Stir in crème fraîche and let the sauce simmer until creamy, another 2-3 minutes.
Meanwhile, cook the noodles in salted water over medium heat according to package instructions. Season sauce with salt, pepper and 1 pinch of sugar. Finely chop remaining walnuts. Drain the noodles, put them back into the pan, swirl in the butter and mix with walnuts and remaining rosemary. Serve the noodles with wild boar medallions and the sauce.
