Roasted Florida Wild Boar Tenderloin with Confit Root Vegetables, Smoked Buttermilk, and Strawberry Demi-Glace
  • Yield: 1 serving
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Roasted Florida Wild Boar Tenderloin with Confit Root Vegetables, Smoked Buttermilk, and Strawberry Demi-Glace

By December 30, 2024

Recipe courtesy of Zachary Fitts, Banquet Chef, Hideaway Beach Club (Marco Island, Fla.)

Ingredients

Instructions

Procedure for roasted garlic oil:

  1. Add tub of garlic to a deep hotel pan.
  2. Cover with blended oil. Wrap in parchment and foil.
  3. Roast at 275°F for 1.5 hours until tender.
  4. Strain out garlic. Reserve roasted garlic and roasted garlic oil.

Procedure for wild boar:

  1. Prep tenderloin by removing silver skin and excess fat.
  2. Rub with garlic oil. Season.
  3. Sear all sides of the boar in a hot pan with thyme sprig and garlic oil.
  4. Transfer to a roasting rack and roast at 400°F until internal temperature reaches 110-115°F.
  5. Let rest for 10 minutes until internal temperature reaches 125-130°F.

Procedure for root vegetables:

  1. Combine olive oil and beef tallow. Slowly heat in a saucepot. Reserve.
  2. Prep and clean carrots, turnips, and potatoes. Separate into three pans.
  3. In each pan, add one sprig of rosemary, thyme, bay leaf, and three garlic cloves. Add fat to each pan. Wrap in parchment and foil.
  4. Confit at 275°F. Check tenderness after 1 hour, then every 30 minutes.
  5. Drain oil. Reserve vegetables.

Procedure for smoked buttermilk:

  1. Gather a third pan of ice. Place inside smoker.
  2. Load smoker with wood chips.
  3. Add buttermilk in a separate pan above ice.
  4. Cold-smoke for 15 minutes.
  5. Remove buttermilk and set aside.
  6. Add remaining ingredients and whisk to combine. Season to taste.

Procedure for strawberry demi-glace:

  1. In a saucepot, cook down strawberries with sugar until jam consistency.
  2. Deglaze with sherry vinegar. Reduce.
  3. Add in demi-glace. Reduce further until desired consistency.
  4. Strain with a chinois.
  5. Mount in butter before service.

To plate:

  1. Flash boar and vegetables in oven.
  2. Toss vegetables with chives. Fold remaining chives into buttermilk sauce.
  3. Place on plate with vegetables off-center.
  4. Slice boar. Place next to vegetables.
  5. Garnish with carrot tops.
  6. Sauce tableside.
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