Noisette or Medallions of Wild Boar with Fresh Herbs
• Noisettes / Medallions 2-4 per person
• Olive Oil
• Wine Vinegar
• Lovage, mint, chives, parsley
• Yoghurt or single cream
Pack the meat into a dish and sprinkle with wine vinegar and olive oil so that they are barely covered.
Add a small stalk and leaves of lovage, good sprig of mint, some chives and some parsley. All chopped not too finely.
Leave to marinade for and hour or so, turning occasionally. Drain off as much marinade as possible, wet meat will not brown so easily.
Heat some butter in a large pan that is smoking hot and sear on each side, before reducing the heat and cooking to taste.
As steaks are done remove to warm serving dish.
Pour the marinade and herbs into the pan and gently cook for a minute or so, until all the pan juices have been amalgamated. At the last minute check the seasoning and pour in the cream or yoghurt and serve.