Wild Boar with Mustard Cream Sauce

We have a good friend enjoys hunting. He recently had an opportunity to hunt wild boar which was not native to the area he was hunting in and can be very aggressive not to mention destructive. He offered me a loin to take home and experiment with. I wanted to taste the meat but also have a sauce that would compliment the flavor. Since I do not cook with wild boar often I began to google wild boar recipes. I decided to check out websites by hunters that enjoy cooking.  I found many!

Broken Arrow Website is where I found the inspiration for my dinner.

 

You will need:

pork loin or wild boar loin

two cups mushrooms sliced 

2 large tbs spicy whole grain mustard

1/2 cup heavy whipping cream

2 tbs ghee

cast iron skillet

I started by letting my loin get to room temperature. If you have time salt the loin a day before you will be happy you did. Pat dry the loin and generously apply pepper and salt ( if you salted ahead of time no need for salt). Preheat the oven to 350 degrees. I heated my cast iron skillet until very hot and added two tablespoons of ghee. I browned the loin on all sides. I placed the loin and castiron skillet in the oven. It is done at 145 degrees but I like my pork/boar to be cooked to 160 degrees. I suggest taking it out when it the temperature is ten degrees below your preferred temperature and cover with foil. Let it finish cooking and it will also rest for ten to fifteen minutes. While it is resting add the mushrooms to the skillet and put on the stove. When the mushrooms release their juices add the mustard and cream. Let it simmer for five minutes at most.  Slice the loin and serve with the mushroom and mustard sauce.

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