Grilled Wild Boar Tenderloin With Black Currant Sauce Recipes

Steps:

• Remove all membranes and outer muscle tissue, or ''silver skin,'' from the meat.
• Slice into 12 pieces, each 1/4 inch thick, cutting across the grain.
• Cover the meat with plastic wrap and, using a meat mallet, pound until about 1/8 inch thick.
• Mix together the eggs and milk, and dip slices of meat into this mixture, coating both sides. Let the meat sit in the mixture.
• In another bowl, mix together bread crumbs, basil, thyme, oregano, pepper and salt, and set aside.
• To make the gravy, heat 4 tablespoons of peanut oil in a saucepan. Add the flour and whisk until the resulting roux is light brown. Set the roux aside.
• In a separate saucepan, bring the chicken broth to a boil. Slowly add six tablespoons of roux, or more if needed, whisking until sauce is a little thicker than heavy cream.
• Add the heavy cream and reduce to a thick sauce; it should take approximately 3 minutes. Add the herbs and the black pepper. Let the mixture simmer over a very low flame, making sure that the sauce does not scald on the bottom.
• In a frying pan large enough to accommodate the meat, add the cup of peanut oil. Heat to 375 degrees or until a sprig of parsley crackles in the oil.
• Dip the meat into the bread-crumb mixture and fry in oil for one minute, taking care not to burn the bread crumbs. Remove the meat and drain on paper towels. Serve immediately with the cream gravy.