Wild Boar

Stuffed Wild Boar Tenderloin
Wild Boar >>

Ingredients - Serves 4

1lb-½kg Wild Boar Tenderloin
2 Rashers Streaky Bacon
2 roughly chopped Red Onion
2 sprigs Rosemary
3 tbsp Olive Oil

Gravy - 2 Glasses White Wine
150ml Chicken Stock

Stuffing
1oz Butter
2 Shallots finely chopped
½tbsp finely chopped Sage Leaves
4oz Baby Spinach leaves shredded

1oz Sliced Ham
2oz Fresh Breadcrumbs
1 Beaten Egg
½tsp grated Nutmeg

Method

Slice open the tenderloin lengthways, two-thirds of the way through. Open up the slit and pound the meat gently with a rolling pin to flatten and widen it to be stuffed.

To make the stuffing, melt the butter and fry the shallots with the sage for about 10 minutes. Add the spinach, cook it till it wilts then add the rest of the stuffing ingredients.

Spread the stuffing along the centre of the meat, patting it down firmly. Roll up the pork and tie it with kitchen string at approximately 4cm intervals.

Lay the meat in a roasting tin, cover it with the bacon rashers and surround it with the red onions and rosemary. Finally drizzle it with olive oil.

Roast it at 180C in a preheated oven for 35-40 minutes, basting occasionally. Once cooked, place the tenderloin on a warm plate and cover with foil to rest for about 5 minutes.

Discard the onions and rosemary from the tray and de-glaze the pan over a medium heat with the wine. Add the stock and boil rapidly until the mixture is reduced by half, then strain. Cut the string off the boar and slice the meat on the diagonal and serve with the gravy.