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Wild Boar Tenderloin with Yukon Gold Potato Spaetzle, Roasted Brussels Sprouts, and Violet Mustard Sauce

05

May
2015

Wild Boar Tenderloin with Yukon Gold Potato Spaetzle, Roasted Brussels Sprouts, and Violet Mustard Sauce

On 05, May 2015 | In | By admin

Wild boar tenderloin is an exceptional alternative from your everyday meat. Serve it with potato spaetzle, brussels sprouts, and a violet mustard sauce to fully enjoy a balanced meal.

 

*Serves 4 people

24 oz. wild boar tenderloin (cleaned of silver skin)

2 ea. rosemary sprigs (pickled and chopped)

1 ea. small Yukon gold potato

1 pint whole milk

6 ea. whole eggs

2-3 cups flour

20 ea. brussels sprouts (cut in 1/2)

1 cup veal stock

1 ea. white onion

1 ea. carrot

3 stalks celery

1 cup red wine

3 tbsp. violet mustard

Salt and pepper

Olive oil (as needed)

Soy oil to saute with (as need)

*Marinate the wild boar with the rosemary and about 3 oz. soy oil for about 24 hours in the refrigerator. If time permits, season with salt and pepper. Grill or saute over high heat until medium rare.

For the spaetzle, cook the potato in salt water, with the skin on, until it is soft . Peel and rice in the potato ricer and allow it to cool. Mix the eggs, milk and flour until it thickens. Mix to allow the gluten to develop. Once mixed, fold in the potato with the aid of a spaetzle maker or a perforated pan. Cook the spaetzle in boiling water in the same fashion as pasta. Once cool, strain and coat it in olive oil to keep it from sticking. Saute in a non-stick pan over medium heat until golden brown.

For the brussels sprouts, cut in 1/2 season with salt and pepper and olive oil and roast on a sheet pan in a 400 degree oven until golden brown.

For the sauce, sweat the carrots, celery, onion over medium heat in a sauce pot with a touch of salt and olive oil until the vegetables are translucent. Add the wine and reduced by 2/3. Add the stock and reduce to sauce consistency. Strain and add the violet mustard. Season to taste.

To plate the dish, place the brussels sprouts first, then the spaetzle top and then a slice of wild boar. Sauce the plate and serve.

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