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Wild Boar Medallions With Green Pea Pesto Recipe | Steaks and Game

Wild Boar Medallions With Green Pea Pesto Recipe

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Discover the more elegant side of wild boar with this recipe for perfectly seared medallions topped with a vibrant and colorful sweet pea pesto that really brightens up the dish. Serve with your favorite side - we are partial to a cheesy polenta in the winter and a wild rice in the spring and summer! 
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Yield: 4 Servings

Wild Boar Medallions With Green Pea Pesto Recipe Instructions

Ingredients

  • For Medallions:
  • 4 4 oz. Wild Boar Medallions (or 1 whole Wild Boar Tenderloin, cut into 4 pieces)
  • Kosher Salt and Pepper To taste
  • Fresh Parlsey
  • For Pesto:
  • 2 cups fresh or frozen sweet peas or spring peas
  • 1 garlic clove
  • ¼ cup pine nuts or walnuts
  • 2 tbsp. fresh lemon juice
  • ½ cup water
  • Kosher Salt and Pepper to taste
  • 2 tablespoons extra virgin olive oil - more if needed
  • 1 handful fresh parsley

Directions

  1. Fill a bowl with ice and water and reserve.
  2. Blanch the peas in boiling water with a pinch of salt until they're bright green and soft - 2 to 3 minutes. Immediately transfer to the ice water.
  3. Put the peas and pesto sauce ingredients in a blender and blend until you get a very smooth paste. Add more olive oil as needed to make it smoother. Reserve in a saucepan to heat up later.
  4. Season the wild boar medallions with kosher salt and freshly ground pepper.
  5. Heat a heavy pan or cast iron skillet medium high heat with a tablespoon of oil, then add the medallions. Sear until you get an even brown crust and the cook until medium or medium rare (use an food thermometer to check for doneness). Rest on a hot plate or in the oven for about 5-10 minutes.
  6. Heat the sauce in medium-low until just hot, then serve over the medallions.

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