Blackberry Marinated Wild Boar with Pickled Berry Salad

Name: Blackberry Marinated Wild Boar with Pickled Berry Salad
Ingredients: 1 wild boar tenderloin; 3 ounces fresh basil; ¼ cup California Giant blueberries; ¼ cup California Giant strawberries; ¼cup California Giant raspberries; 1¼ cups California Giant blackberries; ½ cup champagne vinegar; ¼ cup red wine; salt & pepper, to taste; 1 teaspoon ground ginger; micro bulls blood (micro greens); ¼ cup olive oil

This chef-inspired recipe combines flavors of fresh mixed berries and pickled berries to create a sophisticated and intricate wild boar meal.

INGREDIENTS

1 wild boar tenderloin
3 ounces fresh basil
¼ cup California Giant blueberries
¼ cup California Giant strawberries
¼cup California Giant raspberries
1¼ cups California Giant blackberries
½ cup champagne vinegar
¼ cup red wine
salt & pepper, to taste
1 teaspoon ground ginger
micro bulls blood (micro greens)
¼ cup olive oil

DIRECTIONS

- - Puree 1 cup of blackberries in a food processor with ¼ cup of olive oil, salt, pepper and ground ginger. Strain out seeds. Reserve ¼ cup of the puree.
- - Marinade the wild boar for 12 hours in the blackberry puree.
- - Take the basil and turn it to ash over a hot flame.
- - Slice strawberries into quarters.
- - Mix Blueberries, strawberries, blackberries and raspberries with ½ cup of Champagne Vinegar.
- - Add ¼ cup of red wine to the reserved puree, simmer over medium heat and reduce by half.
- - Grill the tenderloin to medium on a hot grill, let rest and slice into medallions
- - 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.

Blackberry Marinated Wild Boar with Pickled Berry Salad

INGREDIENTS

DIRECTIONS

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Follow your berries to the farm.