INGREDIENTS
2 packs Wild and Game wild boar tenderloin
(8 tenderloin medallions). If you can, keep these out of the fridge for half an hour before cooking so they approach room temperature.
2 echalion shallots, finely chopped
4 dessert apples, peeled and diced
500 ml medium dry cider
200 ml chicken stock
2 tbsp honey or truffle honey
4 sprigs thyme
150 ml double cream
A knob of butter
A glug or two of olive oil
METHOD
Pan fry the tenderloin in the oil and butter for about 2 minutes each side. Set aside.
Fry the onion in the pan.
Add the apple and thyme. Cook for a few minutes, stirring.
Add the cider, stock and honey.
Cook until the apple is soft.
Add the tenderloin.
Cook for 5 min until the tenderloin is heated through.
Remove from the heat and add the cream. Stir, then turn the heat back on and heat gently for a minute.
Serve with vegetables of your choice.
