Grilled Wild Boar Tenderloin Recipe

Prepare and season

Pat the tenderloin dry with paper towels. Mix kosher salt, black pepper, garlic powder and smoked paprika. Rub olive oil over the meat, then evenly season with the spice mix. Let rest at room temperature for 20–30 minutes while you prepare grill and other components.

Heat charcoal grill

Prepare a two-zone fire using lump charcoal: bank coals on one side for high direct heat and leave the other side cooler for indirect finishing. Heat until coals are mostly ashed and grill grates are hot (about 15–20 minutes). Brush and oil grates.

Sear and finish

Place the tenderloin over the hot direct side and sear on all sides, about 2–3 minutes per side, to develop a deep brown crust. Move the tenderloin to the cooler indirect side and close the lid. Grill until an instant-read thermometer reads 135°F (57°C) for medium-rare (about 8–12 minutes depending on thickness). For medium, target 145°F (63°C).

Rest

Transfer the tenderloin to a cutting board, tent loosely with foil and rest for 8–10 minutes (internal temp will rise ~5°F). Slice into 1/2-inch medallions before plating.

Cook cauliflower: In a medium pot, add cauliflower florets and enough salted water to cover. Bring to a simmer and cook until very tender, 10–12 minutes. Drain thoroughly, shaking off as much water as possible.

Purée: Transfer hot cauliflower to a blender or food processor. Add butter, warm milk, grated parmesan, salt and white pepper. Purée until completely smooth, about 1–2 minutes, scraping down sides as needed. If too thick, add additional milk 1 tbs at a time until silky. Keep warm until plating.

Sweat aromatics: In a large skillet over medium heat, warm butter and olive oil. Add finely chopped shallot and sauté until translucent, 2–3 minutes.

Sauté cabbage: Add the thinly sliced cabbage, increase heat to medium-high and sauté until just tender and edges begin to caramelize, 6–8 minutes, stirring occasionally.

Finish: Stir in apple cider vinegar, season with salt and black pepper, and sauté 30 seconds more. Remove from heat and keep warm.

Reduce wine and berries: In a small saucepan over medium heat, combine mixed berries, red wine, balsamic vinegar, brown sugar and fresh thyme. Bring to a simmer and cook until berries break down and liquid reduces by about half, 8–10 minutes.

Add stock and finish: Add the beef or game stock and continue to simmer until the sauce coats the back of a spoon and reaches a slightly syrupy consistency, 6–8 minutes more. Remove thyme sprigs.

Strain and mount: If you prefer a smooth sauce, pass through a fine-mesh strainer, pressing solids to extract flavor. Return strained sauce to low heat and whisk in cold unsalted butter to add sheen and roundness. Season with salt and black pepper to taste.

Plate purée: Spoon a generous smear (about 3/4 cup) of warm cauliflower purée onto the center of each plate.

Add cabbage: Arrange about 1/2 cup of sautéed cabbage alongside or slightly on top of the purée to create texture contrast.

Place meat: Fan 4–6 slices of rested wild boar tenderloin over the purée and cabbage (adjust number of slices to yield even portions).

Sauce: Spoon 2–3 tablespoons of warm wild berry sauce over the meat and a little around the plate for color.

Finish and garnish: Drizzle a teaspoon of extra virgin olive oil over the meat, tuck a fresh thyme sprig alongside, and serve immediately.