Forcemeat Encrusted Wild Boar Tenderloin with Applejack Gastrique ~ Kabocha Pomme de Terre Croquettes
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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  • 240 grain or
  • 350 grain
  • 4 tablespoons of the apple and set it aside in a cup. (Brunoise = 1/8"x1/8"x1/8")
  • 1 minute (The sugar will stop caramelizing when the fruit is added. The hot sugar will seize the fruit and pull all of the flavor and color out of the fruit. The caramelized sugar will completely take on the flavor and color of the fruit!)
  • 350 º oven, till the forcemeat becomes lightly browned and the tenderloin becomes fully cooked. (165º center temperature. Wild boar cannot be served less than well done, because of a potential trichinosis pathogen threat.)



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