Wild boar is anything but boring when dressed up with a touch of honey and a drizzle of creamy Pea Purée. —INGRAIN, Spring 2019
Pairing Wild boar has a smokey, almost gamey flavor that needs a big beer for balance. We suggest a dry, piney IPA (Goose Island) or go with an IPA like Next Coast IPA (Goose Island) that has more tropical notes.
Serves 6
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)
SEASON
Two 1- to 1¼-pound wild boar tenderloins with 2 teaspoons kosher salt, or to taste. Place tenderloins on a rimmed baking sheet.
WHISK
⅓ cup honey + 1 to 2 teaspoons chili flakes + 2 tablespoons balsamic vinegar + 1 tablespoon olive oil together in a small bowl. Drizzle sauce over the tenderloins.
CUT
Several ¾-inch-wide slashes in the top of each tenderloin. (Do not slice more than 1 inch into the meat.) Thinly slice 2 to 3 garlic cloves + chop leaves from 2 to 3 sprigs fresh thyme. Divide and tuck into each cavity.
POUR
Olive oil into a large, heavy skillet (enough to lightly coat the surface), and warm skillet over medium-high heat. Sear tenderloins, one at a time, until golden brown on all sides. Cook 10 to 12 minutes for medium rare. Transfer meat to a plate; let rest for 10 minutes.
SLICE
Tenderloins into ½-inch-thick pieces. Gently rewarm Puréed Peas in a nonstick skillet. Spoon the purée onto a platter; arrange meat on top. Drizzle any pan juices over meat, along with a handful of blackberries and microgreens, if you’d like.
PURÉED PEAS
2 bags frozen peas (10 ounces each)
1 large lemon
2 ounces unsalted butter
4 to 6 ounces heavy cream
Sea salt
PREPARE
Ice bath.
BOIL
Medium pot of salted water. Add 2 bags frozen peas (10 ounces each) and simmer for 1 minute. Strain peas, transfer to ice bath, and strain again after 1 minute.
WARM
2 ounces unsalted butter in a small saucepan and transfer to a blender with peas and a generous squeeze of fresh lemon juice. Purée, adding enough heavy cream or water to form the consistency of a thick soup. Add more lemon juice and sea salt to taste.
Grocery List: Honey-Roasted Wild Boar Tenderloin & Puréed Peas
Read more about wild boars, the invasive pig that you SHOULD be eating.