[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to by South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
[Bob] Folks, my guest this week is culinary student Dan Portrello here. He’s a senior at Horry-Georgetown Technical College in Myrtle Beach. And I’ll tell ya what, you got a great recipe for us. I can’t wait to get started with this one, Dan.
[Dan] Alright, so today we’re gonna be making a wild boar wellington. So we’re gonna start off with a sheet of puff pastry here. It’s been defrosted and laid out. This right here is about a six inch chunk of wild boar tenderloin that I seared off with a little salt and pepper, cut it to size. So we’re gonna take a little bit of this egg wash here.
[Bob] And folks, if you want a copy of Dan’s recipe you can log on to bobredfern.com and his wild boar recipe will be right there. Listen, you know, and this is getting to be a mainstay, a lot of folks are usin’ their wild boar meat.
[Dan] It’s very versatile, and if you get it in the right time of year, I prefer the flavor to pork.
[Bob] Awesome, okay. Okay, Dan, we’re gettin’ ready to roll it here. What are you gonna add to this next?
[Dan] Alright, so the next thing that goes on is a little bit of sauteed spinach. This and a little olive oil and garlic, gonna wring it through a towel to get the liquid out. If it’s too wet the puff pastry won’t rise. So we just put a little bit of that on there. Just enough to cover that up, and then after that we put a little roast red pepper, lay that over the top.
[Bob] Again, certified SC grown right there, awesome.
[Dan] Alright, so the next step, simply tuck this in, and you want to roll this as tight as you possibly can. And when it starts to overlap, you’re gonna want to take a little bit more of your egg wash, hit that there, roll that up, and you’ll want to crimp those edges. So I take my knife, with the back end of my knife crimp it down, and cut the excess off.
[Bob] Just kinda finishes it off.
[Dan] Yep, and it seals all that in so the liquid won’t fly out in the oven. Put a little crosshatch on the top. Now, you’re gonna want put this in the oven at 350 until the internal temperature of the pork’s at around 145. The temp will right it to 150 from there and it’ll be completely safe to eat.
[Bob] Well great, I can’t wait ’til this thing gets done, awesome.
[Dan] Alright, Bob, I just took this out of the oven. I’m gonna garnish it with a little roasted orange pepper sauce. Little bit of drizzle.
[Bob] And again folks, if you want a copy of the recipe just log on to bobredfern.com, and Dan’s recipe will be right there, that’s awesome. Man, that really adds a lot of color to it, okay. And the flavor, you know, I tell ya I can tell that this is awesome, mm. Oh, that sauce is awesome, yeah, there you go. And remember, nothin’s fresher, nothin’s finer until it’s certified South Carolina. Log on to their website at certifiedscgrown.com and see for yourself.

[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products, it’s a matter of taste.