Wild boar stuffed with olives


For the Boar

• 2 large racks of wild boar (pork tenderloin will work as well)

• 2 ounces Queen olives

• 1 ounce caramelized Spanish onion

• 1 tablespoon chopped basil

For the sauce

• 1 cup diced applewood bacon

• 3 cups beef broth

• 1 cup cider vinegar

• 1 teaspoon diced carrots

• 1 teaspoon diced celery

• 1 teaspoon diced red onion

• 1 teaspoon corn starch

• 1 tablespoon brown sugar

For the Salad

• 4 assorted Heirloom tomatoes

• 1 cup chopped Queen olives

• 1 tablespoon torn sweet basil

• Salt/pepper to taste



For the Boar

Take the boar off the bone, butterfly it and pound the loin until it is about 1/4 inch thick. Season with salt and pepper. Mix the chopped olives, onions and basil. Lay out onto boar and roll into a roulade. Tie with butcher’s twine and set aside.

For the Sauce

Render the bacon in a pan until crispy. Add vinegar to “deglaze” and scrape the stuck on flavor from the pan. Add the vegetables and beef broth. Add sugar and salt alternating until you have a nice balance. Use the corn starch mixed with a little water to thicken the sauce.

Season the boar roulade with salt and pepper and sear in a very hot cast iron pan. Bring up to medium in the oven (about 6 minutes). Set aside to rest.

For the Salad

To make the salad, score the tomatoes and drop in boiling water for about 5 seconds. “Shock” them in ice water to cool them. The skin should be easily peeled at this point. Take the skins off and slice them, as you’d like.

Slice the olives and toss in a bowl with the tomatoes and basil. Add a little olive oil and salt/pepper.


Place the salad in a line along the center of the plate.

Slice the boar and place on the plate among the tomatoes and olives.

Sauce the plate with the vinaigrette and garnish with basil leaves.