Serves 8
2 (1 to 1¼ pound each) wild boar tenderloins
Puréed Peas
3 garlic cloves
3 sprigs fresh thyme
2 tablespoons balsamic vinegar
⅓ cup honey
2 teaspoons chili flakes
Olive oil
Kosher salt
To serve: blackberries + microgreens (handful, optional)
PURÉED PEAS
2 bags frozen peas (10 ounces each)
1 large lemon
2 ounces unsalted butter
4 to 6 ounces heavy cream
Sea salt
Pairing Dry, hoppy IPA with piney (Goose IPA) or tropical notes (Next Coast IPA)