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Boar: Grilled Wild Boar Chops w/ Honey Mustard Apricot Glaze

Source of Recipe

From the Earth to the Table / John Ash


List of Ingredients

* 8 wild Boar saddle chops
* olive oil
glaze

GLAZE (makes about 2 cups):
* 1/4 pound dried apricots
* 1 1/2 cups water
* 2 tablespoons unsalted butter
* 1/4 cup finely minced shallots
* 2/3 cup white wine vinegar
* 1/4 cup Dijon mustard
* 1/2 cup honey
* 1 teaspoon salt
* 1/3 teaspoon freshly ground white pepper


Recipe

1. 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 puree 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).

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

3. 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.

Serves 4