Wild Boar Tenderloin with spring onion emulsion and sweet potato

Preparation	45'
Difficulty	Easy
Game	Boar
Calories	700 - 800
Activity	M 68’ F 94’
People	4

Ingredients

N 4 wild board tenderloin (about G 600)
mL 30 Dijon mustard
Thyme, rosemary and parsley to taste
Salt and pepper to taste

For the potato puree
N 2 sweet potatoes
mL 500 cream
mL 500 whole milk
G 20 salt

For the green onions sauce
N 8 green onions
N 2 green chilli (serrano or jalapeno)
mL 250 chicken stock
mL 120 extra virgin olive oil
Salt and black pepper to taste

Kcal 750*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Peel and dice the sweet potato and cook on high in a small pot with the milk, cream and salt until soft. Then blend until very smooth.
Cook for 60’’ the previously minced green onion and chilli in the pot of the chicken stock. Blend the green onions in the stock stock with a stick (handheld) blender while pouring the extra virgin olive oil. Season with salt and pepper. Strain the onion emulsion through a fine sieve and save the thick pulp and keep the sauce separate.
Season the meat with salt and pepper and sear in a hot pan for 3-4 minutes per side until brown. Remove the meat from the heat, brush with the mustard and roll it in the previously minced herbs.
Serve the plate with meat’s slices on the potato puree and with green onion emulsion around the plate. Garnish it with a spoon of the thick onion and chilli puree.

Wild Boar Tenderloin with spring onion emulsion and sweet potato

Ingredients

Preparation

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