Chef John Folse: Grilled creole wild boar tenderloin

(WVUE) - Tenderloin is the most tender of all game meat. Although you may use it in any recipe, the quick grilling or sautéing of this cut will yield the best result. It also adapts well to most spices and flavors.

Prep Time: 30 Minutes

Yields: 6–8 Servings


3 pounds wild boar tenderloin, trimmed and cut into (1-inch) thick slices

kosher salt and ground black pepper to taste

granulated garlic to taste

¼ cup olive oil

2 medium onions, peeled and sliced

1 tsp minced garlic

½ tsp dried thyme

½ tsp dried basil

½ tsp dried oregano

½ tsp mustard seeds

¼ tsp cayenne pepper

2 green bell peppers, cored and julienned

2 red bell peppers, cored and julienned

1 cup diced tomatoes

1¼ cups demi-glace

4 tbsps unsalted butter

3 tbsps peanut oil


Place pieces of boar between 2 layers of plastic wrap and gently pound to ½-inch thick. Season the meat to taste using salt, pepper and granulated garlic then set aside. In a large skillet, heat olive oil over medium-high heat and sauté onions until lightly browned. Add minced garlic, thyme, basil, oregano, mustard and cayenne and cook 5 minutes. Add bell peppers and cook until tender. Add tomatoes, demi-glace and butter, stirring constantly until butter is incorporated. Season to taste with salt, pepper and granulated garlic. Remove from heat and keep warm. In a cast iron skillet, heat peanut oil over medium-high heat. Add seasoned tenderloins, 4–6 at a time, and sear meat 3–4 minutes or until done, turning once. Remove from heat and keep warm. To serve, place 2 pieces of wild boar on each plate and cover with sauce.