Wild Boar Picatta
Taking wild boar on an Italian adventure. Garlic, lemon, capers, butter and wine make for a great combination with a few boar steaks.
Prep Time: 5 Minutes Cook Time: 15 Minutes Serving Size: 4
- 4 Boar backstrap steaks
- 1 Lemon
- 1/2C Butter
- 6 Cloves Garlic
- 3T Capers
- 1/2C White wine
- 1/4C Flour
- Salt to taste
- Pepper to taste
- Parsley (garnish)
- Parmesan cheese (garnish)
Cut the lemon in half and grate and juice one half. Cut the other into rounds for serving with the meal.
Slice thin and pound boar straps. Apply salt and pepper to taste. Dredge boar straps in flour.
Add butter to a large skillet and heat on medium high. Once the butter has melted sear the boar for 3-4 minutes on each side, flipping once. The crust on the boar should lightly brown.
Mince garlic and add to the skillet. Cook for an additional 30 seconds.
Turn heat to low and add the white wine, lemon juice, and capers. Wisk occasionally until the liquid begins to coagulate (about 5-10 minutes).
Remove the boar steaks and plate. Garnish with lemon zest, parmesan cheese and parsley. Plate with pasta or rice and Enjoy!