📝 About This Recipe
This elegant dish brings the rustic, untamed flavors of the Italian woodlands directly to your table, offering a sophisticated twist on the classic beef carpaccio. Wild boar provides a leaner, deeper, and more nutty profile than traditional beef, which is beautifully elevated by a bright juniper-infused vinaigrette and the peppery bite of fresh arugula. It is a masterpiece of textures and temperatures, making it a show-stopping appetizer for any gourmet gathering.
🥗 Ingredients
The Meat
- 12 ounces Wild Boar Tenderloin (high-quality, frozen for at least 48 hours for safety and easier slicing)
- 1 teaspoon Kosher Salt (for initial seasoning)
- 1 tablespoon Black Peppercorns (toasted and coarsely cracked)
Juniper & Lemon Emulsion
- 1/4 cup Extra Virgin Olive Oil (use a robust, peppery Tuscan oil)
- 2 tablespoons Fresh Lemon Juice
- 4-5 pieces Juniper Berries (dried, finely crushed into a powder)
- 1/2 teaspoon Dijon Mustard (to help emulsify)
- 1/4 teaspoon Sea Salt
The Garnish & Finish
- 2 cups Baby Arugula (washed and dried thoroughly)
- 2 ounces Pecorino Toscano (aged, to be shaved into curls)
- 1 tablespoon Capers (non-pareil variety, drained)
- 2 tablespoons Pickled Red Onion (finely sliced for acidity)
- 1 tablespoon Pine Nuts (lightly toasted)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by preparing the wild boar. Ensure the tenderloin is trimmed of any silver skin or excess connective tissue. Wrap tightly in plastic wrap to form a uniform cylinder.
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2
Place the wrapped meat in the freezer for approximately 60-90 minutes. You want the meat to be firm and 'par-frozen' so it yields paper-thin slices without tearing.
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3
While the meat chills, prepare the emulsion. In a small bowl, whisk together the crushed juniper berries, lemon juice, Dijon mustard, and sea salt.
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4
Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is thickened and well-combined. Set aside at room temperature.
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5
Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown and fragrant. Remove immediately to prevent burning.
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6
Remove the boar from the freezer. Using an extremely sharp chef's knife or a meat slicer, cut the meat across the grain into slices no thicker than 1/16th of an inch.
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7
If the slices are not thin enough, place them between two sheets of parchment paper and gently flatten them with the smooth side of a meat mallet or the bottom of a heavy skillet.
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8
Arrange the slices on chilled plates, slightly overlapping them to cover the surface of the plate in a circular pattern.
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9
Lightly season the meat directly with a tiny pinch of kosher salt and the toasted, cracked black peppercorns.
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10
In a separate bowl, toss the baby arugula with a teaspoon of the prepared emulsion just to coat the leaves.
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11
Place a small mound of the dressed arugula in the center of each plate.
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12
Drizzle the remaining juniper emulsion artistically over the meat slices.
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13
Scatter the capers, pickled red onions, and toasted pine nuts evenly over the dish.
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14
Use a vegetable peeler to create long, thin curls of Pecorino Toscano and place them over the top.
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15
Finish with a final sprinkle of Maldon sea salt and serve immediately while the meat is still cool.
💡 Chef's Tips
Always use wild boar that has been deep-frozen previously to ensure it is safe for raw consumption. If you cannot find wild boar, high-quality venison or wagyu beef make excellent substitutes. Ensure your plates are chilled in the refrigerator for 20 minutes before plating to keep the meat at the perfect temperature. Do not over-dress the arugula; the greens should provide a crisp contrast, not become soggy. Use a high-quality aged Pecorino; its saltiness is essential to balancing the gamey notes of the boar.
🍽️ Serving Suggestions
Pair with a glass of crisp, dry Rose or a light-bodied Italian red like Chianti Classico. Serve with warm, crusty ciabatta bread rubbed with a clove of raw garlic. Accompany with a side of marinated olives and artichoke hearts for a complete antipasto spread. A glass of sparkling Franciacorta provides a beautiful effervescent contrast to the rich meat.