I recently had the opportunity to work with Marx Foods, an online specialty grocer that caters to chefs and enthusiastic home cooks. I was sent two wild boar tenderloins which looked and tasted like nothing I had ever worked with in the past. The meat was darker in color, leaner in texture, bolder in taste and extremely tender. The reason for this, I later learned, is that the boar is truly "wild" not farm raised which makes all the difference.
I prepared each of the loins differently: one very basic and sauce free in order to let the meat shine. The second loin was prepared scaloppined and topped with a butter caper sauce. I loved both preparations and can attest that the Marx Food wild boar is tasty enough to stand on its own.
Wild Boar Scaloppini & Fried Gnocchi in a Caper Butter Sauce
3 tablespoons olive oil
1/2 cup all-purpose flour
1 pound wild boar scaloppini (less than 1/4 inch thick)
salt & pepper
In a shallow bowl, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge boar in the flour mixture, shaking off the excess.
Heat a 12-inch heavy skillet over high heat until hot, lower to medium and add oil. Cook boar in batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
1 1/2 lbs potato
1 cup flour
1 tsp salt
Bake the whole potatoes until they are soft. While still warm, peel and pass through ricer onto a clean surface. Set 6 quarts of water to boil in a large spaghetti pot.
Make well in center of potatoes and sprinkle all over with flour, using just enough flour to make them firm but moist. Place egg and salt in center of well and using your hands, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or gnocchi ridger.
Drop into boiling water and cook until they float (about 1 minute). As gnocchi float to top of boiling water, remove them.
Butter Caper Sauce & Fried Gnocchi
1½ sticks of butter, or more to taste
1 cup Parmigiano-Reggiano, grated
Melt the butter in the pan over medium heat, add capers and heat until the butter is sizzling gently. Stir and continue cooking for about a minute. Add the gnocchi and cook, tossing occasionally, until they're lightly brown, about 5 minutes.
Add in the cheese just before serving along side the wild boar scallopini.