Grilled Wild Boar Chops

Wild Boar –Grilled Wild Boar Chops with

Honey-Mustard Apricot Glaze

Serves 4

(2 Chops each, about ¾ inch think)

8 Wild Boar saddle chops

Olive oil

Glaze (makes about 2 cups):

¼ pound dried apricots

1½ cups water

2 tablespoons unsalted butter

¼ cup finely minced shallots

2/3 cup white wine vinegar

¼ cup Dijon mustard

½ cup honey

1 teaspoon salt

1/3 teaspoon freshly ground white pepper

1. Glaze: In a heavy saucepan, combine the apricots and water. Bring to a boil, reduce heat, and simmer uncovered for 12 to 15 minutes or until the apricots are tender and the liquid is reduced by half. In a separate sauté pan, melt the butter and sauté the shallots until softened but not brown. Transfer the apricot mixture and the shallots to a food processor along with the vinegar, mustard, honey, salt, and white pepper and puree until smooth.

Return the mixture to the saucepan and bring to simmer. Simmer uncovered 8 to 10 minutes or until thickened. (Glaze can be cooled and stored in the refrigerator for up to 3 weeks)

2. Marinate the boar chops in a cup of the glaze for several hours or overnight in the refrigerator.

Prepare a fire in a charcoal grill. Lift chops from marinade and drain briefly, reserving the marinade. Place chops on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, brushing occasionally with marinade and turning once, until meat near bone is no longer pink, about 4 to5 minutes per side.

courtesy fossil farms