Wild boar medallions with cranberry sauce

From the Grill with King Oyster Mushrooms

Wild boar has a strong flavor, yet it is wonderfully tender – especially as medallions from the back. Grill quickly and sharply, then let it finish cooking gently, and serve with a fruity and spicy cranberry sauce.

In combination with pan-fried king oyster mushrooms, this creates an elegant grilled dish that perfectly suits the autumn and winter seasons.

Ingredients (4 people)

• 800 g wild boar loin, cut into medallions

• 600 g king oyster mushrooms

• 400 g mixed leaf salad

• 200 ml game stock

• 100 ml dry red wine

• 50 ml orange juice

• ½ cinnamon stick

• 150 g cranberries (from a jar)

• 3 tbsp olive oil

Spices (instead of ready-made spice mix):

• 1 tsp coarse sea salt

• ½ tsp black pepper

• ½ tsp paprika powder

• 1 pinch of thyme

Optional: 1 tsp honey or sugar for the sauce

Preparation

1️. Prepare the meat

Pat wild boar medallions dry.

Shortly before grilling, brush with olive oil and season with salt, pepper, paprika powder, and a little thyme.

Game meat should not be marinated for too long – the delicate flavor is paramount.

2️. Prepare the mushrooms

Cut king oyster mushrooms into thick slices.

Mix with a little olive oil, salt, and pepper.

3️. Prepare the grill

Set the grill to direct and indirect heat.

Direct zone: high heat (approx. 220–250 °C)
Indirect zone: approx. 120–150 °C

4️. Grill the medallions

Grill the medallions directly for about 2 minutes on each side until nice grill marks appear.

Then move them to the indirect zone and let them cook with the lid closed until they reach a core temperature of:

• 60–62 °C → rare

• 63–65 °C → medium

Let them rest.

Then let them rest for 5 minutes.

5️. Grill the mushrooms

Also grill the king oyster mushrooms sharply until browned.

Grill for 4–6 minutes depending on thickness.

6️. Cranberry sauce

Bring game stock, red wine, orange juice, and cinnamon stick to a boil in a small pot.

Reduce to about half.

Remove the cinnamon stick.

Stir in cranberries and heat for 2–3 minutes.

Season with salt, pepper, and optionally a little honey.

Serving

Distribute the mixed leaf salad on plates.

Place medallions and mushrooms on top.

Drizzle with the warm cranberry sauce.

💡Tips

• Goes well with potato gratin or rösti
• Also excellent to prepare in a cast iron pan
• Sauce can be prepared in advance

Many thanks to chopstick_bbq for the inspiration and photos!