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.

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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.