Blackberry Marinated Wild Boar with Pickled Berry Salad

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

Blackberry Marinated Wild Boar with Pickled Berry Salad


  • 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


      • 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

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!