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.
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 |
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.
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.
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