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Wild Boar Tenderloins with Two-Potato Hash & Dried Cherry Sauce

Marc Murphy | Yield: 4
This recipe by Marc Murphy is hearty, comforting and easy enough for the home cook to recreate.
Recipe - Wild Boar Tenderlions with Two-Potato Hash & Dried Cherry Sauce– Dartagnan.com



  • 1 medium red onion, diced
  • 1 cup diced celery
  • 1 cup diced carrot
  • 2 Yukon Gold potatoes, diced, about 1 1/2 cups
  • 1 sweet potato, diced, about 1 1/2 cups
  • 4 cups Brussels sprouts, thinly sliced on a Japanese mandolin
  • 1 cup Chestnuts
  • 3 tablespoons butter
  • 2 garlic cloves, diced
  • Salt and freshly-ground black pepper, to taste


  • 4 tablespoons dried cherries
  • 1/4 cup Armagnac
  • 2 cups chicken stock
  • 1 cup Veal Demi-Glace
  • 1 cup red wine
  • 1 cup Port
  • 3 shallots, diced
  • 8 leaves fresh sage, chiffonade
  • 2 cups Foie Gras Cubes, diced
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly-ground black pepper, to taste



  1. In a medium bowl, soak dried cherries in Armagnac, set aside. (this can be done the night before if desired).
  2. Make the hash: In a large pot, add Yukon gold potatoes and sweet potatoes. Cover with cold water, add a generous measure of salt. Bring to a boil over high flame, then cook for three minutes. Drain, set aside.
  3. In a large saute pan over medium flame, heat olive oil. Add onion, carrots, celery and garlic. Cook, stirring occasionally, for 5 minutes. Add butter, sage, and cooked potatoes. Continue cooking for 5 more minutes. Add chestnuts, continuing to saute for about 3 minutes. Toss in Brussels sprouts, saute for 2-3 minutes more. Season to taste with salt & pepper.
  4. Make the sauce: In a medium saucepot over medium-high flame, add olive oil and shallots, saute for about 3 minutes. Deglaze with red wine and port. Reduce to 3/4 volume. Once reduced, add chicken stock and reduce by half. Then add demi-glace. Season to taste with salt & pepper. Continue to reduce until, stirring occasionally, until sauce coats the back of a spoon. Add cherries with their Armagnac soaking liquid. Cook slowly for 10 minutes over medium heat. Right before the sauce is ready to serve, add foie gras. Poach for about 2 minutes.
  5. Season wild boar tenderloins with salt & pepper. Heat a large saute pan over medium-high heat. Add olive oil, swirling to coat. Sear tenderloins, about 2-3 minutes on each side until medium doneness, or until an instant thermometer reads 130-140 degrees F. Remove tenderloins to a cutting board to rest.
  6. Add hash to serving plates. Slice tenderloins and arrange on plates. Dress with sauce.