Il Cinghiale Recipe
Blackened wild boar tenderloin, brandied green peppercorn sauce, bacon and mozzarella mashed potatoes, roasted brussel sprouts
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Ingredients
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Wild Boar Tenderloin
Brandied Green Peppercorn Sauce
Bacon and Mozzarella Mashed Potatoes
Roasted Brussel Sprouts
Method
Wild Boar Tenderloin
Prepare the Tenderloin
Rub the wild boar tenderloin with olive oil and Cajun seasoning. Let it marinate for at least 30 minutes.
Cook the Tenderloin
Preheat a skillet over medium-high heat. Sear the tenderloin for 4-5 minutes on each side until blackened and cooked to medium-rare. Remove and let rest.
Brandied Green Peppercorn Sauce
Make the Sauce
In the same skillet used for the tenderloin, melt butter and sauté shallots until translucent. Add brandied green peppercorns and heavy cream, stirring until the sauce thickens. Season with salt and black pepper.
Bacon and Mozzarella Mashed Potatoes
Roasted Brussel Sprouts
Roast the Brussel Sprouts
Preheat oven to 400°F (200°C). Toss halved brussel sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
Serve
Plate the Dish
Slice the rested wild boar tenderloin and serve on a plate with a generous pour of brandied green peppercorn sauce. Add a side of bacon and mozzarella mashed potatoes and roasted brussel sprouts.
