Wild Boar Tenderloin with Squash, Apples and Black Kale

Preparation	1h 30'
Difficulty	Easy
Game	Boar
Calories	500 - 600
Activity	Running M 54', F 75'
People	4
Wine pairing	Trentino Cabernet Sauvignon DOC

Ingredients

N 2 whole wild boar tenderloins
N 1 large butternut squash
N 2 large apple
N 1 bunch of black kale
N 1 bunch of green onion sliced
G 15 butter
N 1 tablespoon of grain mustard
mL 240 chicken beef or game stock
G 120 cream
N 1 lemon juiced
N 1 clove of garlic
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 600*

*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

Cut the squash in halt removing the bottom round part with the seeds. Cut the seed part of the squash in half and scoop out the seeds and discard. Place on a baking sheet and roast at 200° C (400° F) skin side up.
While the squash is cooking add the stock and cream to a pot and bring to a simmer. Once the squash halves are soft remove from the oven and peel off the skin. Add the squash to the pot of cream and stock and cook for 5’. Add a pinch of salt and butter. Blend it all together.
Meanwhile, peel the remaining half squash with a peeler and cut into 1/4” (6mm) round slices. Place the squash slices on a baking tray, brush with extra virgin olive oil and season with salt and pepper and add to the oven. Cook for 15-20’ or until soft.
Pre heat a heavy pan on high heat. Season the boar tenderloin with salt and pepper. Add a splash of oil to the pan and sear the meat for 2-3’ on either side. Transfer to the oven and cook for 5-10’ depending on your desired doneness. Rest for 5’ before slicing.
Slice half the apple into round slices and dice the other half. Add the diced apple to a bowl and add the lemon juice, mustard, sliced green onion and a pinch of salt and pepper. Stir to combine and set aside.
Sauté the kale in a little extra virgin olive oil. Add a pinch of salt and pepper. Crush the garlic and add to the pan. Cook for 2-3’ or until the kale has wilted.
Add the purée to the plate first, then the kale. Slice the tenderloin and arrange on top. Add the sliced apple and sliced squash beside the tenderloin and spoon the diced apple over top.

Wild Boar Tenderloin with Squash, Apples and Black Kale

Ingredients

Preparation

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