Seared medallion of warthog with peppered pineapples and Shiraz sauce
Ingredients
800g loin of warthog
crushed black pepper and salt
1 tablespoon Dijon mustard
8 slices of pancetta or other quality bacon
Marinade
1/2 onion, diced
1 carrot, diced
1 stick of celery, diced
1 leek, white part only, diced
1 teaspoon crushed garlic
2 tablespoons fresh herbs (rosemary and thyme)
1 bay leaf, crushed
2 juniper berries
1/2 cup red wine
4 tablespoons olive oil
Shiraz sauce
1 onion, chopped
1 tablespoon butter
1 tablespoon brown sugar
1 cup game or beef stock
1/2 cup Shiraz
berries, fresh or in liqueur, syrup or jam, to taste
Peppered pineapple
4 slices pineapple, cored
crushed black pepper
oil for frying.
crushed black pepper and salt
1 tablespoon Dijon mustard
8 slices of pancetta or other quality bacon
Marinade
1/2 onion, diced
1 carrot, diced
1 stick of celery, diced
1 leek, white part only, diced
1 teaspoon crushed garlic
2 tablespoons fresh herbs (rosemary and thyme)
1 bay leaf, crushed
2 juniper berries
1/2 cup red wine
4 tablespoons olive oil
Shiraz sauce
1 onion, chopped
1 tablespoon butter
1 tablespoon brown sugar
1 cup game or beef stock
1/2 cup Shiraz
berries, fresh or in liqueur, syrup or jam, to taste
Peppered pineapple
4 slices pineapple, cored
crushed black pepper
oil for frying.
Methods/steps
Trim the loin of all gristle or silver lining
In an acid resistant tray add the chopped veggies and all the other marinade ingredients
Put the loin therein and marinade for 24 hours in the fridge, turning from time to time
Make the Shiraz sauce first
Brown the onions in the butter in a saucepan, then add sugar till melted
Splash in the stock and wine, lower the heat and reduce till syrupy
Season the pineapple with pepper and fry in oil
Remove venison from marinade and wipe excess bits away
Season with salt
pepper and mustard all over
Wrap pancetta or bacon strips around the venison securing with string or toothpicks
Fry gently on a ripple pan till bacon is crisp but the meat still rare at the core
When done, rest for five minutes in the warming drawer to let the red juices to cipher to the dry outside fibers
In an acid resistant tray add the chopped veggies and all the other marinade ingredients
Put the loin therein and marinade for 24 hours in the fridge, turning from time to time
Make the Shiraz sauce first
Brown the onions in the butter in a saucepan, then add sugar till melted
Splash in the stock and wine, lower the heat and reduce till syrupy
Season the pineapple with pepper and fry in oil
Remove venison from marinade and wipe excess bits away
Season with salt
pepper and mustard all over
Wrap pancetta or bacon strips around the venison securing with string or toothpicks
Fry gently on a ripple pan till bacon is crisp but the meat still rare at the core
When done, rest for five minutes in the warming drawer to let the red juices to cipher to the dry outside fibers
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