Wild Boar Loin - Black & Tan Sauce
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Credit: Dean Thomas, CEC, CCE
The National Culinary Review, December 2008
8 (3 oz. portions) boar loin medallions, trimmed completely
Sea salt and black pepper, to taste
1 t. butter
1 onion, thinly sliced
1/8 t. caraway seed, crushed
1 bay leaf
2 t. brown sugar
2 t. ketchup
6 oz. Guinness Stout
6 oz. Bass Ale
6 oz. veal demi-glace
1 t malt vinegar
Preheat heavy-duty sauté pan. Season loin portions with salt and pepper. Sear medallions over high heat in butter to caramelize. Do not overcook; leave for carryover cooking at just under medium. Remove from pan; reserve for service. Add onion; slowly caramelize onion, caraway seed, bay leaf, brown sugar and ketchup until dark and sweet Deglaze pan with Guinness and Bass; reduce until about 2 T. liquid remains. Add veal demi-glace; bring to a simmer. Strain; adjust seasoning with malt vinegar.
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