1 tbsp rapeseed oil
2 wild boar loin fillets, fully trimmed
25g unsalted butter
1 sprig fresh sage
Juice of ½ a lemon
Salt and pepper
For the chestnut mushrooms
50g small brown chestnut mushrooms, halved
1 sprig fresh thyme
Sea salt flakes and freshly ground black pepper
1 tbsp sherry vinegar
150ml rapeseed oil
For the caramelised apple
3 tbsp caster sugar
1 Granny Smith apple, peeled, core removed, sliced into 1cm thick rings
Fresh sage leaves
2 tbsp rapeseed oil
- Preheat the oven to 200°C/gas mark 6. Heat the oil in an ovenproof frying pan and fry the tenderloins on all sides until browned all over. Roast in the oven for 6-8 minutes, or until cooked through.
- Remove the pan from the oven and add a knob of butter, the fresh sage leaves and a squeeze of lemon juice to the tenderloin. Baste again with the butter then remove the pork from the pan and set aside to rest.
- For the pickled chestnut mushrooms, heat a frying pan until hot. Fry the mushrooms for 30 seconds, then add the thyme and season to taste with sea salt flakes and freshly ground black pepper.
- Add the sherry vinegar to the pan and continue to cook until all of the liquid has evaporated. Add the oil and continue to cook until warmed through. Remove the pan from the heat and set aside to cool.
- For the caramelised apple, heat the sugar in a saucepan until melted then cook until it starts to turn to a caramel colour. Stir in the butter then add the apple slices and continue to cook for a further 2 minutes. Remove the pan from the heat and set aside to cool.
- To serve, fry the sage leaves in a little oil until crisp then drain on kitchen paper. Place two small spoonfuls of parsnip purée onto each serving plate. Place the sliced wild boar next to the purée. Place the caramelised apple on one piece of the boar and spoon the honey glazed parsnips over and around the fillets. Spoon the mushroom vinaigrette over the fillets and finish with a few sautéed sage leaves.