List of Ingredients
- boar fillets
- black grapes
- 2 of heads Belgian endive
- 1 of small pomegranate
- 1 of pear
- 1 of apple
- 1 of lemon
- Sugar
- Butter
- Garlic
- Extravirgin olive oil
- Salt
- Pepper
Method
Peel and core the pear, then chop it into pieces. Remove the seeds from the pomegranate and juice the lemon. Salt and pepper the boar fillets, brown them with some oil over high heat in a very hot pan for 2-3 minutes per side.
Then place them on a baking sheet lined with parchment paper and bake at 350°F for 2-3 minutes at most. Use the same pan to sauté the pear and apple with a tablespoon of sugar and the lemon juice. Once the sauce begins to thicken after 2-3 minutes, add the grapes, the pomegranate seeds and a pat of butter and continue cooking over high heat for 2 minutes, then remove from heat.
Cut the endive heads into 4 wedges. Heat an unpeeled clove of garlic in a pan with some extra-virgin olive oil, add the endive, raise the heat and cook for 2-3 minutes. Remove the boar from the oven and slice the fillets: they should be pink in the middle. Place the boar slices on plates and finish them with the endive, caramelized fruit and the sauce. Serve immediately.