SIRLOIN OF WILD BOAR WITH RED PORK SAUSAGE, HONEY AND BALSAMIC VINEGAR REDUCTION, POLENTA TACO AND PEAR CHUTNEY

One of the game meats to eat is the wild boar. Its sirloin is tender and has more flavor with the red pork sausage and the sweet touch of honey.

SIRLOIN OF WILD BOAR WITH RED PORK SAUSAGE, HONEY AND  BALSAMIC VINEGAR REDUCTION, POLENTA TACO AND PEAR CHUTNEY

Ingredientes

for 2 portions

300 g.

SIRLOIN WILD BOAR

50 g.

RED PORK SAUSAGE

50 g.

SLICED WHITE BREAD

25 g.

BUTTER

Honey and balsamic vinegar

50 g.

HONEY

100 cc.

BALSAMIC VINEGAR

Polenta taco

100 g.

POLENTA (CORN FLOUR)

50 g.

PARMESAN CHEESE

100 cc.

MILK

Pear chutney

n/a

SPICY DRY CHILI

50 g.

ONIONS

1 unit

CLOVE

1 small branch

CINNAMON

60 g.

BROWN SUGAR

50 cc.

WINE ROSÉ

100 g.

PEARS

Procedimiento

Red pork sausage garnish

Mix bread crumbs with butter and red pork sausage powder. Place on folex paper and press till getting the appropriate size. Cool it and then slice it with the sirloin shape.

Pear chutney

Take off the onions liquid. Cut pears in small cubes and add to the preparation. Add sugar, chili, clove and cinnamon. Rise with wine and let it reduce till getting the chutney.

Polenta taco

Heat milk till it boils. Put polenta, keep stirring, remove from heat and add the Parmesan cheese. Place it on a mold and cool down. Then unmold and grill at the time of serving. Seal the sirloin, add salt and pepper cook in oven at 200°C. during 3 minutes, remove and place over the sirloin the red pork sausage garnish. Cook 2 more minutes, remove and let the meat rest.

El dato: SIRLOIN OF WILD BOAR

The wild boar is a mammal whose breeding in Patagonia is of half captivity, as to guarantee an appropriate slaughter. It is eaten fresh or smoked, and also as cold meat. Its flesh is dark and lean. When the animal is young, the flesh is delicate and the flavor goes stressing with age. From the wild boar, everything is used, including the leather, but the sirloin is the best.

Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

Learn more about the original book.

About the book