Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
2 pounds (907 g) wild boar loin
2 garlic cloves, sliced
4 rosemary sprigs
2 tablespoons (30 ml) butter
1/3 cup (80 ml) olive oil, plus more to garnish
1 onion, sliced
2 apples, peeled and cut into slices
¾ cup (180 ml) red wine
1 bay leaf
Salt and pepper
1 ½ cups (350 ml) beef stock
Arugula leaves, to garnish
Method:
Slice a deep channel lengthwise down the boar loin, 3/4 of the way through the meat. You should be able to open the loin like a book.
Put slices of garlic and rosemary sprigs in the centre of the loin, then season with salt and pepper. Roll up the loin and tie it with kitchen string.
In a large pan over medium-high heat, melt butter with olive oil. Sear loin on all sides, 5-6 minutes per side. Transfer the seared loin to a plate.
Add onion and apple to the pan and fry until softened, 3-4 minutes. Add loin back to pan.
Pour the red wine over the loin. Simmer the wine for 2 minutes, then add stock. Season with salt and pepper. Cover the pan and let cook for 10-15 minutes.
Transfer the boar to a cutting board and cover with an aluminum foil tent. Allow the loin to rest for 10 minutes.
Meanwhile, allow the sauce to simmer and reduce until thickened, roughly 8-10 minutes.
Slice boar into medallions. Remove string. Pour sauce over top, then garnish with arugula and olive oil.
Buon appetito!