Grilled Wild Boar Chops with Honey-Mustard Apricot Glaze
Ingredients:
- 8 wild Boar saddle chops
- Olive oil
Mustard Apricot Glaze Ingredients:
- 1/4 lbs dried apricots
- 1 1/2 cups water
- 2 tbsp unsalted butter
- 1/4 cup finely minced shallots
- 2/3 cup white wine vinegar
- 1/4 cup Dijon mustard
- 1/2 cup honey
- 1 tsp salt
- 1/3 tsp freshly ground white pepper
Preparation:
Glaze, in a heavy saucepan, combine the apricots and water. Bring to a boil, reduce heat, and simmer uncovered for 12-15 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 purée until smooth. Return the mixture to the sauce pan and bring to a simmer. Simmer uncovered 8 to 10 minutes or until thickened. (Glaze can be cooked and stored in the refrigerator for up to 3 weeks).
Marinate the boar chops in a cup of the glaze for several hour or overnight in the refrigerator.
Prepare a fire in a charcoal grill. Lift chops from marinade and drain briefly, reserving 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 linger pink, about 4 to 5 minutes per side. Servings: 4 to 6 Print This Page
