- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 35 minutes
- Effort: easy
For the sautéed escarole
- 1 escarole endive
- 5 tbsp olive oil
- 3 cloves garlic, finely chopped
For the wild boar
- 400 g wild boar, loin, thinly sliced
- 100 g plain flour
- 40 g butter
- 4 tbsp olive oil
- 4 pomegranates
- fine sea salt and freshly ground black pepper
1. Blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside.
2. In a frying pan, heat the olive oil, add the garlic and cook until soft.
3. Add the escarole and gently fry until the leaves are wilted. Reduce the heat, cover with a lid, and cook for about 5 minutes, until the escarole is tender.
4. Season the wild boar slices with salt and freshly ground black pepper and dust in a little flour, shaking off any excess.
5. In a large frying pan, heat the butter and olive oil until the butter begins to bubble. Add the wild boar slices and cook briefly to seal on each side.
6. Meanwhile, cut 2 of the pomegranates in half and squeeze the juice over the meat, in the same way as you would a lemon. Add the kernels from the remaining two pomegranates. Remove the pan from the heat.
7. Serve the wild boar and escarole together, drizzled with any pan juices.
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