But of course, here in San Diego we don't have wild boar available at Ralph's, but there are a couple of places you can order it online: dartagnan.com or fossilfarms.com. Below is a replica recipe of the great wild boar entrée we had at Fermentations Bistro in Northfield, Minnesota. I don't have the cabernet risotto recipe yet, but I'm working on it!
INGREDIENTS
- 1 to 1½ pound tenderloin of wild boar
- salt
- pepper
- oil (grapseed or canola)
Preheat oven to 350 degrees.
Lightly coat cast iron pan with oil. Heat several minutes at high. Season the boar tenderloin with salt and pepper. Sear tenderloin until medium brown on both sides. Transfer pan to a 350-degree oven and roast for 12 minutes (for medium-rare) to 18 minutes (for medium-well) or until internal temperature reaches 140 F. Remove from oven and transfer tenderloin to a plate. Tent with foil and allow to rest. Slice into one inch pieces.
BEARNAISE SAUCE
- 2 tablespoon minced sweet onion, such as Maui or Vidalia
- 1 tablespoon tarragon vinegar
- 1/2 teaspoon fresh leaf tarragon, chopped
- 4 tablespoons butter
- 1/2 to 2/3 cup heavy whipping cream, divided
- 2 egg yolks, lightly beaten and room temperature <-- very important!
- dash of lemon juice
- dash ground cayenne or chipotle chili pepper
Combine minced onion, vinegar and tarragon in small saucepan over medium heat. Simmer, stirring constantly, until liquid has evaporated. Add the butter and cook until melted; pour in 1/3 cup cream. Bring to a boil. Stir a small amount of the hot mixture into the egg yolks to temper and whisk rapidly to incorporate—you do not want scrambled eggs! Return the mixture to saucepan. Cook, stirring constantly, until slightly thickened. Stir in remaining cream for a creamier sauce. Add dash of lemon juice and ground cayenne or chipotle pepper to taste. Serve immediately as the sauce for the wild boar.
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