Wild Boar Medallions With Pickled Squash And Mashed Celeriac - cooking recipe

Ingredients

2 None shallots, sliced
1 cup cider vinegar
3/4 cup honey
1 - 3 inch stick cinnamon
5 None cloves
2 None mace flowers
1 None lemon, zested
1 tsp sea salt
1 None butternut squash, thinly sliced
1 1/4 lb baking potatoes, such as Russet, peeled and diced
1 1/4 lb celeriac, peeled and diced
5 tbsp butter
1/2 cup milk
1 pinch nutmeg, freshly ground
8 strips bacon
1 lb wild boar tenderloin, sliced into 8 medallions
2 tbsp oil
3/4 cup beef or pork stock
2 tbsp fresh parsley leaves, chopped

Preparation

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.