Originally created 05/12/02

Cooking wild



Anyone who has encountered a wild boar in the swamp - and had the fortitude to shoot it - knows these beasts always taste better than they smell. From the archives of Sports Afield magazine, this recipe offers an opportunity to experience the mild, rich flavor of wild pork.

HELAINE FOPPIANO'S TENDERLOIN OF WILD BOAR

2 whole tenderloins (3 to 4 pounds each)

1 cup soy sauce

1 cup white wine

4 garlic cloves

1 tablespoon grated fresh ginger

3 tablespoons frozen orange juice concentrate

2 tablespoons frozen cranberry juice concentrate

2 whole oranges

Mix all ingredients except whole oranges and marinate tenderloins 12 hours in refrigerator. Blend the oranges, skins included, in food processor until no lumps remain. Do not liquefy. Place marinated meat in baking pan with 1 cup marinade. Spoon orange mixture over meat. Bake at 325 degrees until a meat thermometer reads 170 degrees in the center. Serve with a quality Pinot Noir or Chardonnay wine.