Sweet & Smokey Grilled Wild Boar Loin with Port Cherry Compote

Sweet & Smokey Grilled Wild Boar Loin with Port Cherry Compote

• Wild Boar, Pork
• Wild Game
• Serves 4
• Prep: 2 hours
• Cook: 1 hour 30 minutes

Recipe by Wildlife Seasonings

An elegant grilled wild boar loin with a spicy-sweet rub, finished with a port-infused cherry compote.

Ingredients

For the Wild Boar

• 2 pounds wild boar loin, trimmed
• 1 1/2 tablespoons Wildlife Seasonings Spicy Boar Sweet Hot Rub Add to Cart
• 1 teaspoon kosher salt
• 2 tbsp olive oil

For the Port Cherry Compote

• 2 cups fresh or frozen tart cherries, pitted
• 1/4 cup honey
• 1/4 cup port wine
• 1 small shallot, finely minced
• 1 sprig fresh thyme
• Pinch of salt

For Serving

• Fresh thyme sprigs

Directions

1. Pat the wild boar loin dry with paper towels. In a small bowl, mix the Spicy Boar Sweet Hot Rub with the kosher salt. Rub the loin evenly with this mixture, coating all sides. Drizzle with olive oil and massage it into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
2. Remove the boar from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
3. Prepare a grill for medium-high heat cooking, creating a two-zone fire with direct and indirect heat areas.
4. While the grill is heating, prepare the cherry compote: in a medium saucepan, combine the cherries, honey, port wine, minced shallot, thyme sprig, and salt. Bring to a simmer over medium heat.
5. Cook the compote, stirring occasionally, until the cherries have broken down and the mixture has thickened, about 15-20 minutes. Remove the thyme sprig and keep the compote warm.
6. Grill the wild boar loin over direct heat for about 3-4 minutes per side to develop a crust, being careful not to burn the spice rub.
7. Move the loin to the indirect heat zone and continue cooking, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 135°F for medium-rare, about 15-20 minutes more.
8. Transfer the boar to a cutting board and tent loosely with foil. Let rest for 10 minutes.
9. Slice the boar loin against the grain into 1/2-inch thick slices.
10. Arrange the sliced boar on a serving platter. Spoon the warm port cherry compote over the meat or serve it on the side.
11. Garnish with fresh thyme sprigs and serve immediately.

Serve with a nutty wild rice pilaf with toasted almonds and dried cranberries, or crispy roasted fingerling potatoes with rosemary and garlic. For extra smoky flavor, add a handful of soaked cherry or apple wood chips to the grill just before cooking.