Wild Boar Medallions with Chili Cherries and Hazelnut Croquettes

Preparation (about 45 min):

Cut wild boar medallions (approx. 80 g each) from the back, finely grind peppercorns, juniper berries, cinnamon bark and cloves, mix with 3 tablespoons olive oil, brush medallions with it and marinate for approx. 120 minutes.

Make well washed potatoes as cooked, peeled potatoes, peel, press through the press, steam briefly. Now stir in the yolks as well as the flour and season with salt, pepper and vanilla pulp.

Form a roll with a diameter of three to four centimeters from this quantity, cut off pieces about six centimeters long, pull through the beaten eggs and coat with hazelnuts.

Lightly caramelize the brown sugar, add the pitted sour cherries or possibly morello cherries and extinguish with cranberry juice. Add the chili flakes to the cherries and simmer to a honey consistency.

Heat skillet, add medallions, sear on both sides and cook through to “pink point”. Bake croquettes in hot clarified butter at about 180 °C until golden brown. Arrange two medallions on each plate, garnish with game sauce, evenly distribute cherries on top and offer the croquettes with them. Serve with Vogerlsalat.

Tip: Instead of clarified butter, you can also use butter in most cases.

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