Wild Boar Tenderloins with Two-Potato Hash & Dried Cherry Sauce
Yield
4
RECIPE Ingredients
- 4 Wild Boar Tenderloins, silver-skin removed, if any
- Salt and freshly-ground black pepper, to taste
FOR THE HASH
- 1 medium red onion, diced
- 1 cup diced celery
- 1 cup diced carrot
- 2 Yukon Gold potatoes, diced, about 1 1/2 cups
- 1 sweet potato, diced, about 1 1/2 cups
- 4 cups Brussels sprouts, thinly sliced on a Japanese mandolin
- 1 cup Chestnuts
- 3 tablespoons butter
- 2 garlic cloves, diced
- Salt and freshly-ground black pepper, to taste
FOR THE SAUCE
- 4 tablespoons dried cherries
- 1/4 cup Armagnac
- 2 cups chicken stock
- 1 cup Veal Demi-Glace
- 1 cup red wine
- 1 cup Port
- 3 shallots, diced
- 8 leaves fresh sage, chiffonade
- 2 cups Foie Gras Cubes, diced
- 1 tablespoon extra-virgin olive oil
- Salt and freshly-ground black pepper, to taste
Recipe notes
This easy wild boar recipe is hearty, comforting and filled with rich flavors that pair well with the game meat.
RECIPE Preparation
- In a medium bowl, soak dried cherries in Armagnac, set aside. (this can be done the night before if desired).
- Make the hash: In a large pot, add Yukon gold potatoes and sweet potatoes. Cover with cold water, add a generous measure of salt. Bring to a boil over high flame, then cook for three minutes. Drain, set aside.
- In a large saute pan over medium flame, heat olive oil. Add onion, carrots, celery and garlic. Cook, stirring occasionally, for 5 minutes. Add butter, sage, and cooked potatoes. Continue cooking for 5 more minutes. Add chestnuts, continuing to saute for about 3 minutes. Toss in Brussels sprouts, saute for 2-3 minutes more. Season to taste with salt & pepper.
- Make the sauce: In a medium saucepot over medium-high flame, add olive oil and shallots, saute for about 3 minutes. Deglaze with red wine and port. Reduce to 3/4 volume. Once reduced, add chicken stock and reduce by half. Then add demi-glace. Season to taste with salt & pepper. Continue to reduce until, stirring occasionally, until sauce coats the back of a spoon. Add cherries with their Armagnac soaking liquid. Cook slowly for 10 minutes over medium heat. Right before the sauce is ready to serve, add foie gras. Poach for about 2 minutes.
- Season wild boar tenderloins with salt & pepper. Heat a large saute pan over medium-high heat. Add olive oil, swirling to coat. Sear tenderloins, about 2-3 minutes on each side until medium doneness, or until an instant thermometer reads 140-145 degrees F. Remove tenderloins to a cutting board to rest.
- Add hash to serving plates. Slice tenderloins and arrange on plates. Dress with sauce.
Recipe Courtesy of Marc Murphy
