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
  • 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


      • 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.
      • 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

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!