WILD BOAR STUFFED WITH OLIVES

INGREDIENTS

FOR THE BOAR

  • 2 ounces Queen olives
  • 2 large racks of wild boar (pork tenderloin will work as well)
  • 1 ounce caramelized Spanish onion
  • 1 tablespoon chopped basil

FOR THE SAUCE

  • 1 cup diced applewood bacon
  • 3 cups beef broth
  • 1 cup cider vinegar
  • 1 teaspoon diced carrots
  • 1 teaspoon diced celery
  • 1 teaspoon diced red onion
  • 1 teaspoon corn starch
  • 1 tablespoon brown sugar

    FOR THE SALAD

    • 1 cup chopped Queen olives
    • 4 assorted Heirloom tomatoes
    • 1 tablespoon torn sweet basil
    • Salt/pepper to taste

    STEP BY STEP INSTRUCTIONS

    For the Boar

    Take the boar off the bone, butterfly it and pound the loin until it is about 1/4 inch thick. Season with salt and pepper. Mix the chopped olives, onions and basil. Lay out onto boar and roll into a roulade. Tie with butcher’s twine and set aside.

    For the Sauce
    Step 1

    Render the bacon in a pan until crispy. Add vinegar to “deglaze” and scrape the stuck on flavor from the pan. Add the vegetables and beef broth. Add sugar and salt alternating until you have a nice balance. Use the corn starch mixed with a little water to thicken the sauce.

    Step 2

    Season the boar roulade with salt and pepper and sear in a very hot cast iron pan. Bring up to medium in the oven (about 6 minutes). Set aside to rest.

    For the Salad
    Step 1

    To make the salad, score the tomatoes and drop in boiling water for about 5 seconds. “Shock” them in ice water to cool them. The skin should be easily peeled at this point. Take the skins off and slice them, as you’d like.

    Step 2

    Slice the olives and toss in a bowl with the tomatoes and basil. Add a little olive oil and salt/pepper.

    Plating
    Step 1

    Place the salad in a line along the center of the plate.

    Step 2

    Slice the boar and place on the plate among the tomatoes and olives. Sauce the plate with the vinaigrette and garnish with basil leaves.

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