Grilled Creole Wild Boar Tenderloin
Serves 6
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 3 pounds wild boar tenderloin, trimmed and cut into 1-inch thick slices
  2. Kosher salt and ground black pepper to taste
  3. Granulated garlic to taste
  4. ¼ cup olive oil
  5. 2 medium onions, sliced
  6. 1 tsp minced garlic
  7. ½ tsp dried thyme
  8. ½ tsp dried basil
  9. ½ tsp dried oregano
  10. ½ tsp mustard seed
  11. ¼ tsp cayenne pepper
  12. 2 green bell peppers, julienned
  13. 2 red bell peppers, julienned
  14. 1 cup diced tomatoes
  15. 1 ¼ cups demi-glace (see recipe)
  16. 4 tbsps unsalted butter
  17. 3 tbsps peanut oil
Instructions
  1. Place pieces of boar between 2 layers of plastic wrap and gently pound to ½ inch thick. Season the meat to taste using salt, pepper, granulated garlic, then set aside.
  2. In a large skillet, heat olive oil over medium-high heat and sauté onions until lightly browned.
  3. Add minced garlic, thyme, basil, oregano, mustard, and cayenne and cook 5 minutes.
  4. Add bell peppers and cook until tender.
  5. Add tomatoes, demi-glace and butter, stirring constantly until butter is incorporated.
  6. Season to taste with salt, pepper, and granulated garlic.
  7. Remove from heat and keep warm.
  8. In a cast iron skillet, heat peanut oil over medium-high heat. Add seasoned tenderloins, 4-6 at a time, and sear meat for 3-4 minutes or until done, turning once.
  9. Remove from heat and keep warm.
  10. To serve, place 2 pieces of wild boar on each plate and cover with sauce.
Adapted from After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery
Adapted from After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery
Verve Magazine https://www.vervesouth.com/