Wild Boar Medallions with Plums

Lightly caramelize the plums in a small saucepan with butter and a little bit of sugar. (With plums from the jar this takes max. 1 minute, with fresh plums you should close the cooking pot and allow a little bit more time). Season the medallions with salt, season with pepper and sear in hot olive oil on both sides. Remove and re-cook in a heated oven over low heat.

Add the shallot and 1 pinch of sugar to the roast stock form, sauté, add the thyme leaves and extinguish with Armagnac. Now add wine and game stock and reduce a little. Season with balsamic vinegar, salt and pepper. Form the plums into the sauce and bring to the table with the wild boar medallions.

ml

Our tip: Use your favorite red wine for cooking!

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