Seared Wild Boar Tenderloin with Rosemary
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Pinot Noir | ||
Wild boar meat has a lot of flavor…sometimes it’s best to cook it simply and let its natural character carry the dish.
This recipe could easily be adapted for the grill. For another option, check out our Grilled Wild Boar Tenderloin with Grilled Veggie Salad recipe.
INGREDIENTS
- 2 Wild Boar Tenderloins
- 1 tsp minced Fresh Rosemary Leaves
- Salt & Pepper
- Recommended Sides:
- Bacon, Morels & Pea Vines Sauté
- or Morel Risotto with Caramelized Onion Butter
DIRECTIONS
1
Heat an oiled cast iron skillet or frying pan over medium high heat.
2
Season the tenderloins with salt, pepper and rosemary.
3
Add the tenderloins to the hot pan and cook them, turning to develop a brown crust on all sides, until they reach a few degrees below your desired internal temperature (we cooked ours to 135 degrees, the USDA recommends a final temperature 165 for wild game).
They will continue to carry-over cook for a few degrees off the heat.
4
Let the tenderloins rest (loosely covered with foil) for ten minutes, then slice them. Serve with your sides of choice.