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Boar medallions in Quince sauce

Category: Lunch
Sub-Category: Meat dishes
Difficulty/Costs: normal / increased
Number of people: 12
  • 900 g of wild boar
  • Approximately 6 quinces
  • 450 g stone mushrooms
  • 600 g flour
  • 15 peppercorns
  • 12 cl white wine
  • 6 eggs
  • 6 juniper berries
  • 3 finely chopped shallots
  • 3 tablespoons sugar
  • 12 cl cream
  • 3 bay leaves
  • to fry a little oil and butter
  • Pepper. salt


First, peel the quinces, then cut them into strips and place them in a pot. Add as much water, so that the quinces are almost covered. Also, add the white wine, seasoned with 3 bay leaves, juniper berries, sugar, 3 pinches of salt and peppercorns.

Allow cooking the quinces in there for about 20 minutes or until they are soft. Then pass them through a sieve but keep the liquid for later.

Now, half the onions then cut medallions out of the meat and season with salt and pepper.

Heat some oil in the frying pan, fry the medallions on both sides for about 3 minutes, then take them out and keep warm.

Now put the mushrooms into the pan followed by the chopped shallots. Season with salt and then fry briefly. The add the broth from the quince and let it all boil down a bit. As soon there is less fluid, add cream and the cut to strips quinces. Once again let it boil for a few moments. If it is necessary, you can bind the sauce with a little cold butter.

For the noodles, which are the side dish, put the flour, salt, and eggs in a bowl and mixed all the ingredients with the addition of a little water, until the dough "bubbles".

Put the dough on a board and add in little pieces to the cooking water. Alternatively, you could also use a noodle press.

Cook the noodles in salted water until they float. Then take them out of the water and rinse briefly with cold water.

Before serving put the noodles into a pan with melted butter and stir. Now put the medallions on plates, add the sauce and offer the noodles as side dish.

Tip: If you do not like veal you can also use pork.

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