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In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Juan Palerm from Trader Vic's prepares Wild Boar.

Ingredients:

Wild Boar Medallions with Smoked Gouda and Roasted Red Pepper Cheese Grits and Red Wine Mushroom Sauce

6oz. Wild Boar Tenderloin
1 cup Stone Ground Grits
1/2 cup Smoked Gouda, Shredded
1 Roasted Red Bell Pepper, pureed
1 cup water
1/2 cup Heavy Cream

PREPARATION:
Cook the grits in a saucepan until completely done (Approx. 7 minutes). Add the heavy cream, smoked gouda and roasted red bell pepper. Stir until blended together. Keep warm until ready to use.

Red Wine Mushroom Sauce:

1 cup veal or beef stock
1/2 cup fresh, sliced shitake mushrooms
1/4 cup red wine
Salt and Pepper to taste

In a sauce pan, cook the mushrooms with the red wine for 1 minute. Add the stock and reduce to a thick consistency (cooking time varies). Add salt & pepper to taste. Pour over the boar medallions. Using a hot sauté pan with 3 tablespoons of canola oil, place seasoned boar medallions to the pan.

Sear to desired temperature and place on the plate with grits and pour over red wine mushroom sauce. Serve immediately.