member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â