- 6
Ingredients
- 6 SERVINGS
- Grilled Creole Wild Boar Tenderloins with Garlic-Cheddar Cheese Grits
- • 21/2 to 3 pounds wild boar tenderloin, well trimmed, and cut crosswise into 11/2-inch slices
- • 2 tablespoons grated onion
- • 1 tablespoon sweet paprika
- • 1 teaspoon minced garlic
- • 1/2 teaspoon each dried thyme, dried basil, dried oregano, and dry mustard
- • 1/4 teaspoon cayenne
- • 11/4 cups duck and veal demi-glace
- • 4 tablespoons unsalted butter
- • 2 large red onions cut crosswise into 1/2-inch slices
- • 4 to 6 tablespoons peanut oil
- • Kosher or coarse salt and freshly ground black pepper to taste
- Serve it atop creamy grits and sliced grilled tomatoes.
Preparation
Step 1
1. Place cubes of boar between 2 layers of plastic wrap and gently pound to ¼-inch thick.
2. Mix onion, paprika, garlic, thyme, basil, oregano, dry mustard, and cayenne with demi-glace and butter in a small saucepan. Bring to a boil, then adjust heat to medium and reduce mixture to sauce consistency. Season with salt and pepper plus additional cayenne, if desired, and keep warm.
3. Brush both sides of onion slices with oil, and season with salt and pepper. Heat a grill or a cast iron skillet, over medium-high heat until hot, and cook onions until soft, about 1½ to 2 minutes, turning once. Remove and reserve.
4. Brush tenderloin pieces with oil, season with salt and pepper, and grill until done, 3 to 4 minutes, turning once. Remove and keep warm.
Garlic Cheddar Cheese Grits
Ingredients
• 3 cups water
• ¾ cup stone ground grits
• 2 tablespoons unsalted butter + butter to grease baking dish
• 1½ teaspoons finely chopped garlic
• 1½ cups grated sharp white Cheddar cheese
• Kosher or coarse salt and white pepper to taste
Directions
1. Bring water to a boil in a heavy saucepan. Slowly add grits while stirring to avoid lumps. Reduce heat to low, and cook until thick and creamy, about 30 minutes, stirring frequently.
2. Preheat oven to 375° F. Grease a 2-quart baking dish.
3. While grits are cooking, melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add garlic and sauté until soft, about 1 to 1½ minutes. Add garlic, along with cheese and the remaining tablespoon of butter, to cooked grits. Season with salt and pepper, pour into baking dish. Bake until brown and crusty on edges, approximately 30 to 35 minutes. Remove and serve.