Pan Roasted Wild Boar Chops Recipe - Cooking Index
Pan Roasted Wild Boar Chops Recipe - Cooking Index
It's much more likely that the animal you shoot is a feral hog, not a wild boar. There are populations of wild boar in the U.S., mostly in the mountains of Tennessee and North Carolina, but the rest of us are probably gunning for a closer cousin of the domestic hog.
Courses: Main Course| 2 lbs | 908g / 32oz | Boar or feral pig chops - (to 3) - bone in or out |
| = (looks better with the bone!) | ||
| 1 tablespoon | 15ml | Lawry's Seasoned Pepper |
| 2 teaspoons | 10ml | Lawry's Seasoned Salt |
| 1/3 cup | 78ml | Olive oil |
| 2 tablespoons | 30ml | Minced fresh rosemary |
| 1 | Lemon - juice only | |
| 8 | Garlic cloves - (to 10) | |
| 6 | Peeled shallots - (to 8) | |
| 1 cup | 110g / 3.9oz | Baby carrots |
| 2 | Celery stalks - cut 2" pieces | |
| 1 cup | 237ml | Dry red wine |
| 1/2 cup | 99g / 3.5oz | Chilled butter - cut into 4 pieces |
Season meat with Lawry's Seasoned Salt and Lawry's Seasoned Pepper. Toss seasoned chops with 1/4 cup of the olive oil, rosemary and lemon juice. Cover and refrigerate for 6 to 12 hours.
Heat remaining oil in a large ovenproof skillet. Add chops and lightly brown on both sides. Remove chops and set aside.
Add garlic, shallots, carrots and celery and cook until lightly browned. Return chops to the pan and place the pan in a preheated 375 degree oven. Cook for 5 to 8 minutes more or until chops are just done and shallots are slightly soft. Remove pan from oven. Remove chops from pan and keep warm.
Place pan over a medium-high burner and add wine. Reduce wine to about 2 tablespoons. Remove from heat and whisk in chilled butter until melted.
To serve, place vegetables on plates and arrange chops over. Drizzle sauce over chops.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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