Another dish prepared by our guest during a From Field To Table Event. Even though it may sound a little complicated, its really not. Each component was actually very easy to prepare and most of our guest had limited kitchen experience when it came to preparing a dish like this.
The final outcome was a restaurant quality meal that tasted just as good as it looked on the plate.
Ingredients:
- 4 lb Loin of Boar
- ½ Olive Oil Kosher Salt & Cracked Black Peppercorns
Apricot Glaze
Ingredients:
- 1/2 cup Sweet White Wine
- 1/2 cup Apricot Preserves
- 1/2 cup Chicken Broth
- 2 -oz Prosciutto sliced thin
Roasted Garlic Gorgonzola Butter
- 2 Tbsp Roasted Garlic
- 1/4 cup Crumbled Gorgonzola Chees
- 1/2 Stick Whole Soft Butter
- 1/2 T Chicken Base
- 1 T Chopped Chives
Method:
Roasted Garlic Gorgonzola Butter
- Fold all ingredients together
- Roll into tube using clear plastic wrap 1-2″ in diameter
- Place in freezer to use later
Apricot Glaze:
- Sear Prosciutto in hot oil, cook until crisp, reserve for garnish
- Combine remaining ingredients, bring to a boil, reduce until thick and syrupy, reserve for later
Wild Boar:
- Coat lightly with oil
- Dust with salt and pepper or your favorite seasoning
- Heat grill on high to mark loins
- Continue to cook until internal temp reaches 140 to 145 (Do not over cook, wild boar is much leaner than domestic store bought pork)
- Dredge loin in glaze and let rest for 5 minutes
- Slice add more glaze
- Plate on top of side of your choice and Gorgonzola butter (We served mashed sweet potatoes and asparagus)
- Top with Prosciutto crisp.
Grilled Boar Loin with Apricot Glaze Roasted Garlic Gorgonzola Butter Prosciutto Crips
