Fresh Huckleberries

I’m your Huckleberry

JustinAll Recipes, General 1 Comment

I’m your Huckleberry

Wild Huckleberries are in season! But they won’t last long. Pickers are in their secret Pacific Northwest locations hand-picking as fast as they can to supply berry lovers with fresh plump berries. The season will quickly come to an end… in less than three weeks.

Huckleberries have numerous sweet and savory applications ranging from jam, pies, and milkshakes to memorable sauces; perfect for drizzling over wild salmon, duck, wild boar, rabbit or ice cream. They’re also delicious eaten alone, juiced or mixed with yogurt, cereal or pancakes for a late summer breakfast treat.

INGREDIENTS
  • 1 1/2 pound truly wild, wild boar tenderloin
  • 2 tablespoons olive oil (garlic-infused oil will yield more flavor) plus 1 tablespoon
  • 2 tablespoons finely chopped fresh rosemary leaves, plus 2 sprigs, for garnish
  • 2 tablespoons finely chopped fresh thyme leaves
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 tablespoon kosher or coarse ground sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups fresh wild huckleberries
  • 1/3 cup sugar
  • 2 tablespoons aged balsamic vinegar
  • 1/4 cup white wine

DIRECTIONS

1

Lightly rub the wild boar with the olive oil. Combine the chopped herbs, salt and pepper in a shallow dish. Roll the wild boar loin in the herb mixture. Refrigerate.
2

In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened.
3

Preheat oven to 400 degrees F.
4

Heat the oil in a Dutch oven over medium-high heat and sauté the wild boar on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 150 degrees F.
5

Transfer the wild boar to a serving platter and spoon a generous amount of huckleberry sauce over the boar. Garnish with springs of rosemary.

Adapted from Gail Kyle, Jordan Hollow Farm Inn