Wild Boar Tenderloin with Mango Avocado Chutney

4-8oz medallions of Boar tenderloin
2 ripe mango, peeled and diced to 1/4 inch cubes
2 ripe avocado peeled and diced to 1/4 inch cubes
1 medium onion peeled and diced
1 tablespoon honey
1 cup of orange juice

In a medium sauce pan sauté the onion for 2 minutes until translucent, add avocado, mango and honey, and continue to cook for 2 minutes

Add orange juice and reduce by half.

In a hot sauté pan over high heat sear Boar on all sides for 2 minutes covered. Allow boar to rest one minute, season with salt and pepper. Slice boar and arrange in a circle on the plate.

Fill the center with the chutney.

Recipe by Chef Jeff Girard. From: Fossil Farms Recipe Book [archive.org]