Ingredients:

• 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

Method:

• 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