- 2 shallots (sliced)
- 1 cup cider vinegar
- 3/4 cup honey
- 3 inches cinnamon (stick)
- 5 cloves
- 2 mace (flowers)
- 1 lemon (zested)
- 1 teaspoon sea salt
- 1 butternut squash (thinly sliced)
- 1 1/4 pounds baking potatoes (such as Russet, peeled and diced)
- 1 1/4 pounds celeriac (peeled and diced)
- 5 tablespoons butter
- 1/2 cup milk
- 1 pinch nutmeg (freshly ground)
- 8 strips bacon
- 1 pound tenderloin (wild boar, sliced into 8 medallions)
- 2 tablespoons oil
- 3/4 cup beef stock
- 2 tablespoons fresh parsley leaves (chopped)
- To make the pickling brine, place the shallots, vinegar, 1 1/4 cups water, honey, cinnamon, cloves, mace, lemon zest and sea salt in a large saucepan and bring to a boil. Add the butternut squash to the pan and simmer for 8-10 mins, until tender.
- Transfer the pieces of squash to sterilized jars then fill each jar with the pickling liquid so that the squash is covered. Replace the lids of the jars then leave to cool. Let pickle for at least 24 hours before using.
- Cook the potatoes and celeriac in a pot of boiling, salted water for 10-15 mins until tender. Drain the potatoes and celeriac then place back into the pan. Season then add 2 1/2 tbsp butter, milk and nutmeg then mash until smooth. Keep warm.
- Meanwhile, wrap a piece of bacon around each wild boar medallion. Heat the oil in a frying pan, add the medallions and sear for 5-6 mins, turning. Season then remove from the pan and wrap in foil to rest. Pour the stock into the pan and simmer for 3-4 mins. Gradually mix in 2 1/2 tbsp butter and season. Divide the medallions and mashed celeriac between 4 plates, add some of the pickled squash and gravy. Serve garnished with parsley.
|Calories920Calories from Fat430|
|% DAILY VALUE|
|Calories from Fat430|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.