Game & Fish Dish
SPINACH STUFFED WILD BOAR TENDERLOIN
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1 pound ground pork sausage
1 pound ground pork sausage•2 cups finely chopped green onions
2 cups finely chopped green onions•1 cup finely chopped onion
1 cup finely chopped onion•½ cup finely chopped sweet pepper
½ cup finely chopped sweet pepper•½ cup minced fresh parsley
½ cup minced fresh parsley•1 tablespoon minced garlic
1 tablespoon minced garlic•1 10 ounce package frozen chopped spinach, thawed and drained
1 10 ounce package frozen chopped spinach, thawed and drained•2 cups cooked rice
2 cups cooked rice•Cajun Injector Cajun Shake Original Seasoning
Cajun Injector Cajun Shake Original Seasoning•2 4-5 pound boneless Wild Boar Tenderloin
2 4-5 pound boneless Wild Boar Tenderloin•¼ cup Cajun Injector Marinade, Creole Butter Recipe
¼ cup Cajun Injector Marinade, Creole Butter Recipe•wooden toothpicks
wooden toothpicks•oil
oil Cook ground sausage in a large skillet over medium heat for 12 to 15 minutes or until sausage is brown, stirring until it crumbles. Stir in green onions, onion, sweet pepper, parsley, and garlic; cook 5 minutes, stirring constantly. Stir I spinach, rice, and 2 teaspoons Cajun Shake; cook for 3 minutes, stirring constantly. Cool completely.
Butterfly tenderloin by making a lengthwise cut down center to, but not through, bottom. Open tenderloin; lay flat between 2 pieces of heavy duty plastic wrap. Using a meat mallet or rolling pin, pound the tenderloin flat to ½ inch thickness. Spread 2 tablespoons marinade over each roast; lightly sprinkle with Cajun Shake.
Spread one-half sausage mixture over each tenderloin, leaving a 1-inch border. Starting from a long side, roll up into a spiral, tucking in ends. Secure tenderloin with long wooden toothpicks or by tying with heavy butcher string at 1-inch intervals. Close all openings with wooden toothpicks (stuffing should not be exposed). Sprinkle with Cajun Shake. Cover and chill at least 30 minutes.
Preheat oil to 350 degrees. Fry 1 tenderloin at a time for 25 to 30 minutes. Remove tenderloin from hot oil and insert an instant-read thermometer in the meat. It is done when it registers 160 degrees. Remove from hot oil and drain on paper towels. Immediately cover tenderloin completely with a sheet of aluminum foil; let stand 10 minutes. Remove wooden toothpicks or string; carefully slice with a sharp knife. Repeat with remaining tenderloin, if desired, or freeze tenderloin for later use (be sure to thaw completely before frying).
