• 2 lbs Boar Tenderloin
  • Kosher Salt
  • Cracked Black Pepper
  • Oil
  • ½ c Extra Virgin Olive Oil
  • ¼ c Roasted Garlic, mashed
  • ½ c Chopped Fresh Basil
  • 1 ea Roasted Red, Yellow, Orange Peppers with juice
  • 1 C Plum Tomatoes Diced
  • Cracked Black Pepper
  • 1 T Extra Virgin Olive Oil
  • 1 c Kalamata Olives (no pits)
  • 1 c Balsamic Vinegar
  • ¼ c Brown Sugar
  • 1 Loaf Baguette Bread, sliced bias
  • ¼ lb Sweet Butter
  • ½ c Pine Nuts Toasted
  • Fresh Mozzarella Cheese Sliced
  • Shaved Romano Cheese
  • Fresh Basil Chiffonade


  • Rub tenderloin with spices & oil, Roast Garlic and Peppers place in ziplock bag.
  • Sear and cook meat rare, Rub meat with garlic, wrap with basil, soak in pepper juice, marinate in ziplock bag with roasted peppers and olive oil 4 hours, best overnight.
  • Combine sugar and balsamic, heat gently and reduce to syrup.
  • Combine tomatoes, pepper, & oil, let marinate.
  • Toast pine nuts dry.
  • Slice bread, butter and toast.
  • Chiffonade basil, slice mozzarella, shave Romano.
  • Assemble: Slice meat thinly, pound under saran, reserve.
  • On platter present meat, roasted garlic, roasted pepper slices, mozzarella, tomatoes, and top with basil oil from meat, drizzle with balsamic syrup, top with toasted pine nuts, shaved Romano, & Basil.
  • Serve with toasted baguette.

Boar Carpaccio

Tender, Wild Boar
Tender, Wild Boar
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