Title: Wild Boar Chops with Citrus, Shallot and Mustard Cream Sa
Categories: Game American Pork Sauce
Yield: 4 Servings

1		Recipe Basic Dry Game Marinade
4		Thick-cut wild boar chops (5 to 6-oz each)
SAUCE
2	tb	Mixed chopped lemon zest and orange zest, or 1 tb finely c
1/4	c	Finely chopped shallots
1/4	c	Red wine vinegar
1/4	c	Red wine
3	tb	Honey
1/4	c	Cream
1	tb	Dijon-style mustard
2	tb	Butter (optional)

Adapted from a recipe by Mark Stech-Novak, a Northern California chef and an artist when it comes to game cooking, this simple method showcases the flavor of wild boar chops. Stech-Novak's original recipe calls for 1/4 cup dried rose hip pieces instead of the citrus zest.

Prepare marinade and sprinkle enough of it on the chops to coat lightly. Rub into meat on both sides. Refrigerate for 4 to 5 hours.

Preheat oven to 300F. In a nonstick pan, saute chops in butter until browned on both sides. Place in preheated oven and cook until cooked through but still juicy, 12 to 15 minutes.

While chops are cooking, make sauce. Place citrus zest, shallots, vinegar, wine, and honey in a small saucepan and reduce over medium-high heat until 1 tb remains. Add cream and mustard and reduce by half. If desired, swirl in butter. Strain sauce, pour over chops, and serve immediately.

Recommended Wine: A full-throttle Zinfandel or Petite Sirah with hints of pepper and spice would be an ideal accompaniment to this hearty, flavorful boar dish.

Typed by Manny Rothstein 5/98

Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X.

From: Manny Rothstein Date: 24 May 98

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