Grilled Boar Loin with Apricot Glaze Roasted Garlic Gorgonzola Butter Prosciutto Crips

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.


  • 4 lb Loin of Boar
  • ½ Olive Oil Kosher Salt & Cracked Black Peppercorns

Apricot Glaze


  • 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


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.
[wpurp-searchable-recipe]Grilled Boar Loin with Apricot Glaze Roasted Garlic Gorgonzola Butter Prosciutto Crips – – – [/wpurp-searchable-recipe]
Print Friendly, PDF & Email
Share on facebook
Share on whatsapp
Share on pinterest
Share on twitter
Share on email