Medaillions of WILD BOAR with Banana

8 x 2 ½ oz (65g) medallions of boar cut from the saddle
Cooked marinade, sufficient to cover the medallions (see end)
Salt and freshly ground white pepper           
1 tsp. grain mustard
2 tsp. oil           
3 bananas
1 ½ oz (40g) unsalted butter           
2 tsp. caster sugar
12 fl.oz (350ml) veal stock (see below)

1. Trim off the fat and sinew from the four medallions. Make up the marinade and put the meat in. Leave overnight. When ready to cook, drain the medallions from the marinade, strain off ¼ pint (150ml) of liquid and keep it to one side for the sauce. Lightly season the medallions. Heat the oil and ½ oz (15g) of the butter in a frying pan and quickly fry the medallions on both sides, so the meat is slightly pink in the centre. Once cooked, remove from the pan and keep warm. Pour off the fat, add the marinade and reduce until it has almost disappeared. Pour in the veal stock and reduce until only about 7 fl. oz (200ml) remain. Pour the sauce through a fine strainer onto the mustard, stir well and keep warm.

2. Cut the bananas into ½ inch (1 cm) cubes. Melt the remaining butter in a clean frying pan, add the diced bananas and sprinkle with the sugar. Fry until golden brown.

3. Place the medallions and cooked bananas in a preheated oven (2300C/4500F/gas 8) for about 2 minutes.

4. Divide the bananas evenly and neatly arrange in the centre of the warmed plates. Place 2 medallions on top of each pile and pour the sauce around.

Cooked Marinade
4 tsp. oil           
2 sprigs of fresh rosemary
2 carrots, thinly sliced           
1 bay leaf
2 stalks celery, thinly sliced           
3 juniper berries, crushed
4 shallots, thinly sliced           
6 black peppercorns, crushed
1 onion, thinly sliced           
I tbsp. red wine
2 garlic cloves, roughly chopped           
¼ pint (150ml) red wine vinegar
A few parsley stalks           
½ pint (300ml) water
2 sprigs of fresh thyme           
Salt

1. Heat the oil in a saucepan, add all vegetables and sweat over low heat until they start to soften, but without colouring. Add the rest of the ingredients and bring to the boil. Reduce the heat to low and simmer for 30 minutes. Let the marinade go cold before adding the meat.