Fillet of wild boar with orange

3_06101 BOAR FILLET with orange INGREDIENTS for 6 PEOPLE 1 kg and 200 g fillet of wild boar, an onion, 2 carrots, 3 shallots, a stick of celery, a sprig of thyme, a shot of Armagnac, 2 oranges, juice of 1/2 lemon, 100 g icing sugar, 1/2 cup of beef broth, 60 g of butter, salt, pepper. Clean onion and shallots and chop finely. Wash the carrots, carrots, peeled and cut into sticks. Wash the celery, remove the external strands with a potato peeler and tritatelo. Salt and pepper the meat. Wash the oranges with a sharp knife, remove the peel and cut into very thin strips. 2/3 minutes, immerse them in boiling water, then raffreddateli under running water. Squeeze the Orange. Melt the butter in a pan and Brown the beef in all its parts. Add the vegetables and saute to moderate flame stirring constantly. Then remove meat and keep warm. Sprinkle the bottom of the pan with the sugar, let it caramelize, then add the orange juice and lemon juice. Put the meat in the Pan, add the Armagnac, thyme, Orange rinds; season with salt and pepper and, if the sauce should be thick, tr00po, add the broth. Cover and simmer fresh focus (if you like the pink flesh inside, just a half-hour cooking). Meanwhile, wash the Orange rimenente, grooves on the Peel with the help of a cut, then rigalimoni washers and place in baking pan: let them caramelize for a few minutes. When cooked, place the meat on a serving dish, cover with aluminum foil and let stand 10 minutes. Place the sealing washers rancia around the meat. Strain the sauce through a strainer, close-mesh net and pour on oranges. Serve accompanied with celery puree and unsweetened applesauce.