Wild boar tenderloins
800 g (28.22 oz) wild boar tenderloins
5 g (0.18 oz) salt
2 g (0.07 oz) black pepper
6 g (0.21 oz) rosemary
3 g (0.11 oz) lemon zest
20 g (0.71 oz) butter
100 ml (3.38 fl oz) water

Wine reduction sauce
750 ml (25.36 fl oz) burgundy wine
100 ml (3.38 fl oz) pan jus from boar
Corn starch slurry for thickening

Vegetable mash
400 g (14.11 oz) potatoes
300 g (10.58 oz) Swedish turnips
300 g (10.58 oz) carrots
20 g (0.71 oz) butter
Salt to taste

instructions

Wild boar tenderloin
Preheat an oven to 150° C (302 degrees Fahrenheit).
Salt and pepper the tenderloins.
Chop the rosemary and lemon zest and rub it onto the meat.
Pan fry the tenderloins in a hot pan using butter. When the surface is golden brown, put the
tenderloins and the melted butter into the oven and cook until a thermometer reads 75° C (167 degrees Fahrenheit).
De glaze the pan with the water and save the jus for the wine reduction sauce.
Tent the tenderloins with tin foil and let them sit for 10 minutes before serving.

Wine reduction sauce
Use a large pot to reduce the wine and pan jus from the boar.
Let the wine reduce to 250 ml (8.45 fl oz).
If you want the sauce thicker, mix some corn starch with some water to make a slurry. Slowly pour some into the sauce while stirring constantly.
Bring the sauce to a boil before adding more of the slurry.
Let the wine sauce cool down and transfer it to a piping bottle.

Vegetable mash
Bring a pot with water to a boil.
Peel the potatoes, Swedish turnips and carrots. Quarter them and add them to the boiling water.
Let the vegetables boil for 10 minutes or until they are all cooked through.
Strain the water and let the vegetables steam for a few minutes.
Separate the vegetables into 3 different bowls and mash them together with some butter and salt.

Assembly
Cut the boar tenderloins lengthwise in half.
Dollop vegetable mash on the plates in different piles and then carefully drag a fork though it to make mixed effect.
Put the meat on top of the mash.
Drip and drizzle the wine reduction sauce on the plates.
Scatter some parsley leaves on the sauce.