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

Yield 4
RECIPE Ingredients


  • 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


Recipe notes
This easy wild boar recipe is hearty, comforting and filled with rich flavors that pair well with the game meat.
RECIPE Preparation
  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 140-145 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.

Recipe Courtesy of Marc Murphy