Wild boar tenderloin with polenta and caponata

Wild boar tenderloin with polenta and caponata

Wild boar is eaten throughout Italy in a variety of formats, from stews, to salami to ragu and much more. This recipe is the glorification of the tenderloin which is moist, succulent and tasty.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian, Wild Boar
Servings 4

Ingredients
  

  • 750 grams wild boar tenderloin
  • thyme
  • salt and pepper
  • sunflower oil

Caponata

  • 1 aubergine
  • 1 red pepper
  • 1 yellow pepper
  • 1 stick of celery
  • 1 onion
  • 80 grams green olives
  • 30 grams small salted capers
  • 2 tbsp raisins rehydrated in lukewarm water a few min before
  • 2 tbsp pine nuts
  • 200 grams tomato passata
  • 50 ml cider vinegar
  • 20 grams sugar
  • 6 basil leaves
  • 1 litre sunflower oil for frying
  • salt and pepper

Polenta

  • 250 grams polenta
  • 1 litre water
  • 3 tbsp extra virgin olive oil
  • 1 tbsp rock salt

Instructions
 

  • Remove the meat from the fridge at least 30 minutes before cooking. Season throughout with salt and pepper and chopped thyme.
  • Heat 2tbsp of oil in a large frying pan. When hot, sear and brown the meat on all sides. Once done, place the meat on an oven proof dish in the oven set at 180C for about 10 minutes.
  • Remove dish from oven and cover with foil and set aside to rest – slightly tilted -for about 10 to 15 minutes. Transfer the juices to the frying pan, add a nice knob of butter and place it on the heat until you have a thicker sauce.
  • Slice the loins in 1 cm thick medallions and set aside wrapped in foil. On each plate, place the hot polenta, add the warm caponata and the sliced meat on top. Sprinkle some extra thyme and serve at once.

Caponata

  • Wash the aubergine and cut in small cubes (1 cm) and pat them dry. Heat the sunflower oil to 160C and fry the aubergines in batches until their skin is soft and breakable. When done, remove the aubergines and place them on absorbent paper and set aside.
  • In the meantime, core the peppers and slice them in thin strips. In a frying pan add 2 tbsp of olive oil, the finely chopped celery and onion and sauté for 5min.
  • Add the peppers and cook for 5-6 minutes on a high heat until soft. Add the tomato passata, the rehydrated raisins, pine nuts, sugar and vinegar, as well as the fried aubergines.
  • Add the olives and basil and allow 30 min cooking time. Adjust seasoning and either serve warm or allow to cool and keep in the fridge for up to 3 days.

Polenta

  • Place a thick base pan on a high heat and bring the salted water to a simmer. Remove from the heat, pour the flour slowly, and mix continuously with a balloon whisk.
  • Once the flour is completely dissolved in water, place the pan on a gentle heat. If it becomes too thick, add a small amount of boiling water to loosening it up. The whole point is to have a constantly bubbling polenta for about 30 minutes.
  • Once done, check seasoning, you could add a knob of butter, some parmesan if you wish or herbs (thyme).

Notes

This recipe is supplied by Sara Danesin https://www.saradanesinmedio.com/
Keyword Italian, Wild Boar