Boar behaves very similarly to pork but has a richer, sometimes nutty flavor. I like to prepare it just like pork,
Here I serve it with a sweet and spicy cherry chutney that compliments the flavor of the meat really well. It also goes great with any sides you normally like to serve with pork, such as roasted vegetables, casserole, or a salad. This recipe also works very nicely with pork tenderloin.
Mix together the spices in a bowl. Lightly salt and pepper the boar tenderloin then sprinkle with the spices. Place in a sous vide pouch with the rosemary sprigs then seal the bag and
Heat some olive oil in a pan over medium heat. Add the onion and cook until just starting to brown. Add the cherries and ginger and
The cherry chutney can be held in the refrigerator for several days.
Remove the cooked boar tenderloin from the bag and dry it off. Quickly sear it just until color develops.
Place the boar tenderloin on a plate and top with the cherry chutney. Sprinkle with the rosemary then serve.
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