Rosemary Lemon Wild Boar Chops
Sometimes we just need some meat and potatoes. This recipe should satiate any meat craving with perfectly seared chops and buttery starch compliments.
The addition of lemon brings a fresh brightness and the dish is rounded out by the warmness from the rosemary.
These chops come from this beautiful boar we were lucky enough to harvest near Redding, CA. Shiven took this shot from about 60 yards out after a grueling three-hour stalk to get into position.
Ingredients
4 wild boar chops
2 lemons, juiced
1 teaspoon grated lemon rind
1 cup olive oil + 2 tablespoons olive oil
1/4 cup fresh rosemary, chopped
1 tablespoon garlic, minced
1 teaspoon salt, kosher
1 teaspoon black pepper fresh ground
2 tbs. olive oil for frying pan
Lets Cook!
Mix together ingredients. Marinade the wild boar chops for 2 - 4 hours or overnight in the refrigerator.
Grill Method
Prepare grill for direct heat on high.
Sear chops on both sides for 2 minutes. Turn heat down or place chops on the cooler part of the grill for remaining cooking. Close lid and cook for about 5 minutes on each side for medium steak.
Let chops rest at room temp for 5 minutes before serving.
Fry Pan Method
Heat a roomy frying pan on high with about 2 tbs. of olive oil
Sear chops on both sides for 2 minutes. Turn heat down. Close lid and cook about 5 minutes on each side for medium steak.
Let chops rest at room temp for 5 minutes before serving.
Serve with preferred potato preparation.