RECIPE . MIKE KELLY
BLACK ANGUS FINE MEATS AND GAME
PHOTO . CLAY DOLAN
WHO ISN’T LOOKING FOR NEW MENU IDEAS? HOW ABOUT ONE THAT’S UNIQUE, INCREDIBLY TASTY, ALL NATURAL, FREE RANGE, HUMANELY HANDLED, LEAN AND REASONABLY PRICED? SOUNDS TOO GOOD TO BE TRUE DOESN’T IT? WELL, IT’S NOT, WHEN YOU GET TO KNOW MORE ABOUT WILD BOAR. UNLIKE DOMESTIC PORK, WILD BOAR IS A BIT SWEETER WITH NOTES OF NUTTINESS AND A CLEAN TASTE THAT’S NEITHER GAMEY NOR GREASY. COMPARED TO PORK, WILD BOAR IS LOWER IN CALORIES, FAT, SATURATED FAT, CHOLESTEROL, AND HIGHER IN PROTEIN – HIGHER IN PROTEIN THAN PORK, BEEF, LAMB AND CHICKEN, TO BE EXACT. WILD BOAR COMES IN THE SAME TYPE OF CUTS AS PORK AND CAN BE SUBSTITUTED FOR PORK IN LIKE DISHES. IT CAN BE SMOKED, BARBECUED, GRILLED, ROASTED, BRAISED, FRIED AND, MARINATED. GROUND WILD BOAR IS ALSO POPULAR IN ITALIAN BOLOGNESE.
what you need…
• Wild boar tenderloin (12 ounces -1 lb)
• Bacon strips, wild boar bacon recommended • Vegetables – asparagus, carrots, potatoes
• 2 tbsp olive oil or vegetable oil
• Salt and pepper
what you do…
Pre heat barbeque to 350°F
PROTEIN:
1. Wrap the tenderloin in bacon.
2. Sear all sides by rolling tenderloin on the BBQ until bacon becomes crispy. 3. Move to indirect heat for 20 minutes.
SIDE:
1. Wash and pat dry vegetables — scrub or peel carrots. 2. Toss in oil.
3. Season as desired (I just used salt and pepper).
4. Place in foil and roast on the bbq for 20-30 minutes
