02-03-2004, 11:40 PM
[size 2][font "Arial"]Serves 4 [/font][/size]
Ingredients: [ul] [li]8 wild boar
dle chops [li]olive oil [/li][/ul]glaze (makes about 2 cups) [ul] [li]glaze (makes about 2 cups): [li]1/4 pound dried apricots [li]1 1/2 cups water [li]2 tablespoons unsalted butter [li]1/4 cup finely minced shallots [li]2/3 cup white wine vinegar [li]1/4 cup Dijon mustard [li]1/2 cup honey [li]1 teaspoon salt [li]1/3 teaspoon freshly ground white pepper [/li][/ul]
Directions: [ol] [li]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). [li]Marinate the boar chops in a cup of the glaze for several hour or overnight in the refrigerator. [li]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. [/li][/ol]
[signature]
Ingredients: [ul] [li]8 wild boar
dle chops [li]olive oil [/li][/ul]glaze (makes about 2 cups) [ul] [li]glaze (makes about 2 cups): [li]1/4 pound dried apricots [li]1 1/2 cups water [li]2 tablespoons unsalted butter [li]1/4 cup finely minced shallots [li]2/3 cup white wine vinegar [li]1/4 cup Dijon mustard [li]1/2 cup honey [li]1 teaspoon salt [li]1/3 teaspoon freshly ground white pepper [/li][/ul] Directions: [ol] [li]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). [li]Marinate the boar chops in a cup of the glaze for several hour or overnight in the refrigerator. [li]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. [/li][/ol]
[signature]