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Pan Roasted Wild Boar Chops
2 pounds boar or feral pig chops - (to 3) -- bone in or out (looks better with the bone!)
1 tablespoon Lawry's Seasoned Pepper
2 teaspoons Lawry's Seasoned Salt
1/3 cup olive oil
2 tablespoons minced fresh rosemary
1 lemon -- juice only
8 whole garlic cloves - (to 10)
6 whole peeled shallots - (to 8)
1 cup baby carrots
2 celery stalks -- cut 2" pieces
1 cup dry red wine
1/2 cup 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.
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