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Blackberry Marinated Wild Boar with Pickled Berry Salad

Blackberry Marinated Wild Boar with Pickled Berry Salad


  • 1 Wild boar tenderloin

  • 3oz fresh Basil

  • 1/4 cup California Giant Blueberries

  • 1/4 cup California Giant Strawberries

  • 1/4 cup California Giant Raspberries
  • 1 1/4 cups California Giant Blackberries

  • 1/2 cup Champagne Vinegar

  • 1/4 cup Red Wine

  • Salt

  • Pepper

  • 1 tsp. Ground Ginger

  • Micro Bulls Blood (micro greens)

  • 1/4 cup olive oil



  1. Puree 1 cup of blackberries in a food processor with 1/4 cup of olive oil, salt, pepper and ground ginger. Strain out seeds. Reserve ¼ cup of the puree.
  1. Marinade the wild boar for 12 hours in the blackberry puree.
  2. Take the basil and turn it to ash over a hot flame.
  3. Slice Strawberries into quarters.
  4. Mix Blueberries, strawberries, blackberries and raspberries with ½ cup of Champagne Vinegar.
  5. Add ¼ cup of red wine to the reserved puree, simmer over medium heat and reduce by half.
  6. Grill the tenderloin to medium on a hot grill, let rest and slice into medallions
  7. Place pickled berries on a plate with blackberry wine reduction, 4oz of wild boar. Garnish with a few basil leaves and the basil ash. Top with some Micro Greens
prep time
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Blackberry Marinated Wild Boar with Pickled Berry Salad
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