Tradicional Foods
Wild Boar Medallions with Creamy Warm
Ingredients
Wild boar • Sweet potato • Olive oil • Winter savoury • Bay leaf • Garlic • Basil • Red wine • Flor de sal
Method
Medallions: Make a marinade with the olive oil, red wine previously heated, winter savoury, bay leaf, basil and garlic • Add the wild boar medallions and leave to marinate for 24 hours • Place a heat resistant sheet in a sauté pan and sauté the medallions until they form a crunchy crust on one side • Remove with a fish slice • Brush with some olive oil to make the crust glisten • Turn over and season with flor de sal on the non crunchy parts
Sweet Potato: Place the sweet potatoes in the oven preheated to 205ºC for 45 minutes • Remove and slice
Sauce: Reduce the marinade until thick and concentrated • Season
Plating up: Place, in alternating layers, the slices of sweet potato and the wild boar medallion • Drizzle with the creamy marinade sauce
