Smoking wild boar tenderloins imparts a profound depth of flavor that resonates with the primal side. Wild boar meat has a richer and more intense flavor than domestic pork, and when smoked, this game meat transforms into a truly memorable culinary experience. Each bite carries the story of the wild, the essence of the forest, and the mastery of traditional smoking techniques. Perfect for a weekend feast or a special gathering, this dish is bound to leave an impression. Enjoy the taste of the wild!
Preparation Time: 30 minutes
Marinating Time: 2-4 hours (or overnight for best results)
Smoke Time: 2.5 hours
Total Time: 3-6.5 hours, depending on marinating time
Servings: 4-6
Ingredients:
- 2 wild boar tenderloins, about 1-1.5 lbs each
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust for heat preference)
- Oak, apple, or cherry wood chips for smoking
Instructions:
- Marinating the Tenderloins: In a mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, smoked paprika, cayenne pepper, salt, and black pepper. Coat the wild boar tenderloins thoroughly with this mixture. Place the tenderloins in a sealable plastic bag or covered dish and let them marinate in the refrigerator for at least 2-4 hours. For best flavor infusion, let them marinate overnight.
- Prepping the Smoker: Preheat your smoker to 225°F (107°C). If using a traditional smoker, ensure your coal bed is even and ready. Soak the wood chips in water for at least 30 minutes prior to smoking.
- Smoking the Wild Boar: Once your smoker is at the desired temperature, add your soaked wood chips. Place the marinated wild boar tenderloins on the smoker’s rack, ensuring they are not directly over the heat source to allow for indirect smoking. Close the lid and let the tenderloins smoke for about 2-2.5 hours, or until the internal temperature reaches 145°F (63°C).
- Resting and Slicing: After removing the tenderloins from the smoker, let them rest for about 10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful result. Slice the tenderloins against the grain into 1/2-inch thick medallions.
- Serving: Arrange the smoked wild boar medallions on a platter. They pair beautifully with roasted vegetables, a wild rice blend, or a rustic potato dish. For a sauce, consider a berry reduction or a simple herb-infused olive oil drizzle.