Combining spicy, sweet, tangy and savory flavors creates a great dish. Enjoy!
Spice Rubbed Roasted Wild Pig Top Sirloin with Apricot Sauce, Pecan Dried Apricot Butter, Chile Whipped Garnet Yams, Bacon Shallot Sautéed Kale
2015-01-13 21:24:24
Serves 4
Wild Pig
- 2 pound aged wild pig top sirloin from the leg (substitute wild pig loin, or domestic Korobuta pork loin chop)
Spice Rub
- 2 tbs. Brown Sugar
- 1 tbs. Cayenne Pepper
- 1 tbs. Ancho Chile Powder
- 1 tbs. Kosher Salt
- 1 tsp. Cinnamon
- 1/2 tsp. Ground Ginger
- 1/2 tsp. Black Pepper
Apricot Sauce
- 5 tbs. Apricot Preserves
- 2 tbs. Light Brown Sugar
- 2 tbs. Dry Mustard Powder
- 1/2 tsp. Cinnamon
- 1/2 tsp. Chile Powder
- 1/2 tsp. Black Pepper
- 1/2 tsp. Ground Ginger
- 1/2 cup Beef Stock
- 1/4 cup Orange Juice
Pecan Dried Apricot Butter
- 1/2 cup Dried Apricots, finely chopped
- 1/3 cup Pecans, finely chopped
- 4 tbs. Butter, softened
- 2 tbs. Honey or Maple Syrup
- Pinch of Kosher Salt and Black Pepper
Chile Whipped Garnet Yams
- 2 Medium Garnet Yams
- 3 tbs Ortega Fire Roasted Green Chiles
- 2 tbs. Brown Sugar
- 1/2 tsp. Chile Powder
- 1/2 tsp. Cinnamon
- 4 tbs. Butter
- 1/2 cup Heavy Cream
Sautéed Kale
- 4 cups Kale, chopped
- 5 slices bacon, cut into 1 inch pieces (use wild bacon if you have it)
- 1 Shallot, minced
- 4 tbs. chicken stock or vegetable stock (or water)
- 1/4 cup good quality Balsamic vinegar (I used Bistro Blends Heirloom Balsamic)
- Kosher Salt and Black Pepper
For the Wild Pig
- 24 hours ahead. Mix all dry rub ingredients and coat the wild pig
- Wrap the meat in saran wrap and refrigerate for twenty-four hours
- Remove the meat from the fridge one hour before cooking
- Pre-heat the oven to 350 degrees
- Heat a cast iron pan with a few tablespoons oil over medium-high heat
- Sear the pig on all sides, about 2 minutes
- Place the wild pig in the oven and dry roast about 20 minutes, or until the internal temperature reaches 150 degrees
- Remove the meat to a cutting board, tent with aluminum foil and let rest 5 minutes
- Slice and serve with glaze and pecan butter on top, along with side dishes
For the Spice Rub
- Mix all the ingredients and rub over meat
For the Apricot Sauce
- Combine all the ingredients in a small pot and simmer 15 minutes over medium heat (can be made the day ahead, and gently reheated)
For the Pecan Dried Apricot Butter
- Chop the pecans and apricots
- Soften the butter
- Mix all the ingredients and divide into 4 equal portions for the meat (Can be made the day ahead and refrigerated, let come to room temp before serving)
For the Chile Whipped Garnet Yams
- Pre-Heat the oven to 425 degrees
- Scrub the yams under cold water, dry, then prick with a fork
- Line a cookie sheet with aluminum foil
- Place the yams on the cookie sheet and place in the oven
- Bake the yams for 45-60 minutes
- While the yams are baking, add the chiles, brown sugar, chile powder, cinnamon, butter and heavy cream to a small pot and simmer on lowest heat until the butter is melted, stir to combine and reserve for the yams
- Once the yams are baked, split open the skins, and scoop out the flesh and place in a bowl
- Pour the cream/butter/chile mixture over the yams, and use a mixer to whip the yams for two minutes
- Season with Kosher Salt and Pepper (can be made the day ahead and re-heated)
- Serve with wild pig
For the Sautéed Kale
- Slice the bacon strips into 1 inch pieces
- Saute in a large frying pan for about 5 minutes
- Add the minced shallot and sauté until the bacon lardons become crispy
- Add the chopped kale and sauté for 2 minutes (the kale will reduce down as it cooks)
- Add the chicken or vegetable stock (or water)
- Once the kale has softened, add about 1/4 cup balsamic vinegar
- Season with Kosher Salt and Pepper
- Serve with wild pig
Notes
- The Apricot Sauce, Pecan Dried Apricot Butter, and Chile Whipped Garnet Yams can all be prepared the day ahead and re-heated before serving.
- Make the Kale just before serving.
He Hunts She Cooks http://hehuntsshecooks.com/
