Fregula with wild boar leg and wild boar tenderloin

Name: Fregula with wild boar leg and wild boar tenderloin
Ingredients: 3 units.items Onions; 4 beef or game stock; 3 units.items Bay leaves; 1 kg wild boar leg; cauliflower yellow, white, purple; Fregula; 1 Red wine vinegar; Butter; Crème fraîche; 1 units.items wild boar tenderloin; 5 units.items Garlic clove; Salt and pepper; 3 units.items Cloves

Fregula is a bit like couscous and tastes delicious with wild boar.

Ingredients

3units.itemsOnions

4beef or game stock

3units.itemsBay leaves

1kgwild boar leg

cauliflower yellow, white, purple

Fregula

1Red wine vinegar

Butter

Crème fraîche

1units.itemswild boar tenderloin

5units.itemsGarlic clove

Salt and pepper

3units.itemsCloves

Preparation

Season the wild boar leg with salt and pepper and sear in the butter until golden brown.
Cut the onions into half rings, clean the garlic, and chop finely.
Remove the wild boar leg from the pan and sauté the onions and garlic in it.
Deglaze with red wine vinegar.
Add the stock, bay leaves, cloves, and salt.
Return the meat to the pan and let it cook on low heat.
Remove the bay leaves, cloves, and wild boar leg from the pan and reduce the stock until well flavored.
Shred the wild boar leg and cool down.
Cut the cauliflower florets small and sauté in the butter until just tender.
Cook the fregula, season with salt, pepper, crème fraîche, cooked cauliflower florets, and the meat from the cooked wild boar leg.
Sear the wild boar tenderloin and finish cooking in the oven.
Press the fregula salad into a ring mold, slice the tenderloin, and place on the fregula.
Grate some purple cauliflower over the top.
Finally, pipe a little crème fraîche next to the fregula.