Devine Texas Wild Boar, Sweet Potato Purée, and Blackberries
For the Pickled Blackberries:
In a small sauce pot, bring the balsamic, sugar, Serrano chili, and salt to a boil. Remove from the heat and pour the pickling liquid into a bowl set over an ice bath to cool. Once cool, add the blackberries to the bowl and pickle for 36 to 48 hours.
For the Bacon-Wrapped Boar:
On top of a sheet of plastic wrap, lay out bacon in a shingle-like fashion so each piece slightly overlaps. Put the board rack on top of the bacon and dust with transglutaminase.
Using the plastic wrap, snugly wrap the bacon and boar into a roll. Poke 6 pin-sized holes in the plastic wrap, place the roll in a vacuum bag, and seal. Cook sous vide 125ºF for 2½ hours.
For the Sweet-Potato Purée:
Preheat convection a oven to 325ºF. Roast the sweet potatoes until tender. Cool slightly, and scoop out the flesh. Combine the sweet potato flesh with the maple syrup, ginger, and cayenne. Season with salt and pepper.
For the Smoked Bacon Powder:
In a food processor, combine the bacon fat and tapioca maltodrexin until the fat solidifies into a powder.
For the Blackberry Fluid Gel:
Combine the purée, lemon juice, Ultra-tex 8, and sugar in a blender, and blend on high for 2 minutes. Strain through a fine sieve. The gel’s consistency should just coat the back of a spoon.
To Assemble and Serve:
In a deep fryer, flash fry the entire log of Bacon-wrapped Boar for 3 minutes. Rest for 5 minutes, then slice. Plate a swipe of the Sweet-Potato Pureé and top with a slice of the Bacon-wrapped Boar. Plate a small spoonful of the Bacon Powder, along with a line of Blackberry Fluid Gel and Pickled Blackberries.