Wild Hog Backstrap Recipes

Indulge in a sumptuous dish that elevates the flavors of wild hog backstrap with a rich mushroom Marsala cream sauce. This recipe is perfect for a special occasion or an intimate dinner where you want to impress your guests with a culinary masterpiece. The combination of tender medallions and the earthy notes of mushrooms in a luxurious sauce will surely delight any palate. Below, you will find the step-by-step guide to create this exquisite meal.

Wild Hog Backstrap Medallions in Mushroom Marsala Cream Sauce

This dish showcases the unique flavor of wild hog, enhanced by a creamy, mushroom-infused sauce. The preparation is straightforward, making it an accessible choice for those looking to try something new.

Wild hog backstrap medallions in mushroom Marsala cream sauce ### Ingredients

2 lbs wild hog backstrap, cut into medallions
Salt and pepper, to taste
2 tablespoons olive oil
1 cup fresh mushrooms (such as cremini or shiitake), sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup heavy cream
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Season the wild hog medallions with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the medallions in batches, ensuring not to overcrowd the pan. Sear them for about 3-4 minutes on each side until browned and cooked to your preferred doneness. Remove from the skillet and set aside.
In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are tender and browned. Stir in the minced garlic and sauté for an additional minute until fragrant.
Pour in the Marsala wine, using a spatula to scrape up any brown bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes until slightly reduced.
Add the heavy cream to the skillet, stirring to combine. Bring the sauce to a gentle simmer and let it thicken for about 5 minutes.
Return the medallions to the skillet, coating them in the sauce. Allow them to heat through for a couple of minutes.
Garnish with chopped parsley before serving to add a touch of color and freshness.

Serve the wild hog backstrap medallions atop a bed of creamy mashed potatoes or alongside sautéed vegetables for a complete meal. This dish not only highlights the rich flavors of wild game but also brings a touch of elegance to your dining experience. Enjoy your culinary journey with this delightful recipe!