For the medallions
- 800 g wild boar fillet
- 1 tbsp oil
- 1 tbsp clarified butter
- 200 g bacon (sliced)
For the mushroom-fennel vegetables
- 1 large fennel bulb
- 200 g mushrooms (e.g. chanterelles, chestnuts,
- Porcini mushrooms or cauliflower mushroom)
- 1 onion
- 2 slices of bacon
- 1 clove of garlic
- 2 tbsp lemon juice
- 200 ml vegetable stock
- 200 ml cream
Clean the mushrooms carefully and cut into bite-sized pieces. Peel and finely dice the onion. Cut 2 slices of bacon into thin strips. Peel and finely chop the garlic. Clean the fennel, wash and remove the hard stalk. Cut into fine strips. Set aside the fennel greens.
Trim the wild boar fillet cleanly and cut into thick medallions. Flatten slightly so that they are as tall as the bacon slices are wide. Season with salt and pepper. Wrap a strip of bacon around each fillet and press down firmly.
Heat the oil in a large enough frying pan and sear the fillets well on both sides and leave to cook for a while over a low heat. Remove the meat from the pan and keep warm. Add the clarified butter to the remaining frying fat and allow to heat up. Fry the diced onion, chopped garlic and bacon briefly and then add the mushrooms and fennel and continue to fry. Pour the lemon juice and vegetable stock over the vegetables and bring to the boil. Add the cream and reduce a little. Season to taste with salt and pepper. Add the wild boar medallions to the pan and allow to warm up. Decorate with fennel greens.