Grilled Wild Boar Tenderloin With Black Currant Sauce Recipes

GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
• Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
• Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
• Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
• Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
• Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

SUGO DI CINGHIALE: WILD BOAR SAUCE

Steps:

• Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft. Add the minced wild boar and mix with the vegetables. Add the nutmeg, salt, pepper, and 1 cup wine. Allow the wine to reduce. Then add the tomato paste and mix well with the meat. Add the remaining 1 cup wine. Let the sauce simmer on medium heat for about 20 minutes. Serve the sauce with pasta or with polenta.

WOOD GRILLED BUFFALO TENDERLOIN WITH WILD MUSHROOMS AND PORT WINE SAUCE

Steps:

• Place the onion, carrot, and celery with the canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Deglaze the pan with the port wine and red wine and cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain, return to the saucepan and add thyme and parsley, simmer for 5 minutes. Strain the thyme and parsley, return back to the pot and let simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper to taste, strain through a fine-mesh sieve. Keep warm.
• Preheat oven to 350 degrees F.
• Place shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme and parsley and season with salt and pepper. Keep warm.
• Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes, until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add butter and mash with a potato masher.
• In a small saucepan, bring 1/2 cup half-and-half to a boil. Add to the potatoes, stirring gently until the desired consistency. Do not over mix the potatoes. Season with salt and pepper. Cover and set aside.
• Preheat a large saute pan on medium height heat. Add oil and saute mushroom for 2 to 3 minutes. Stirring often. Once mushrooms become tender add garlic. Saute for 1 minute. Set aside for platting. Mushrooms maybe sauteed a day in advance.
• Place an additional 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add blue cheese and blend with a hand held blender prior to serving.
• To assemble preheat the grill. Season buffalo with salt and pepper and place on the grill. Grill the steaks for 2 to 3 minutes on both sides for medium rare, or until preferred doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a quenelle of mashed potatoes in the center of the mushrooms, on top of the potatoes place the buffalo. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the blue cheese cream until nice and frothy, and then spoon over buffalo.

SAVORY BLACK CURRANT SAUCE

Steps:

• Melt the butter in a medium size heavy saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
• Stir in the brandy, jelly, mustard and wine.
• Simmer over low heat for 10 minutes.
• Season with salt and pepper.
• Serve warm.

GRILLED WILD BOAR TENDERLOIN WITH BLACK CURRANT SAUCE

Steps:

• TO FINISH 1. Put 4 ounces of black currant sauce into small sauce pan. 2. Put pan on highbeat and reduce for 30 seconds. Add 1 tablespoons of butter. 3. Pull Boar off grill and cut down into 4 pieces, about 1 inch thick. 4. Arrange on plate and add sauce. 5. Put a couple of cabbage micros on top of boar.