Wild boar tenderloin with fig Compote

Ingredients for Wild boar tenderloin with fig Compote

Instructions for Wild boar tenderloin with fig Compote

To prepare the Wild boar tenderloin with fig Compote recipe, please follow these instructions:

Trimmings fillets must for membranes. Roll the meat in salt, pepper and Rosemary. Gently Brown it on all sides in oil in a Saute pan. Put a lid on the Pan and reduce the heat. Let the meat Cook quiet 15-18 minutes, maybe more, depending on the thickness of the meat. Add if necessary. 1/2 dl water. Take finally the meat up, wrap it in aluminum foil and let it rest at least 5 minutes. Wash and halve the figs and saute them gently in the butter. They may not get the color. Beware, they don't go to pieces. Add salt, pepper, honey and port wine, and let the figs fumes tender, covered, on low heat, 3-5 minutes. Kompotten to taste with balsamic vinegar. Pour the evt. the cloud from the frying pan into the kompotten, and let this serve as a sauce. Cut the meat into slices on the bias and serve it with fig compote, cooked vegetables and pillekartofler or freshly boiled pasta with a blob of butter ribbons.