This recipe will help even the largest boar taste its best at the table.
Wild hog meat varies in flavor based on the age, sex and size of the hog. To a lesser extent, the flavor of the meat is also influenced by the animal’s diet and the physical state of the animal, whether it’s breeding, pregnant, has recently weaned piglets, is a dominant boar, etc.
Certain flavors and spices will interact with the meat to soften it and remove any strong taste. This recipe does it all for any size wild pig.
- 8 Chops – 1/2 inch thick
- 3 Tablespoons of butter
- 1/4 tablespoon each of dry mustard, salt and white pepper
- 1/4 Cup flour
- 1/4 Cup beef bouillon
- 1/4 Cup chablis
- Juice from 1-lemon
- 1 Tablespoon fresh chopped chives
- 1 1/2 teaspoons of Worcestershire sauce
Mix the flour, dry mustard, salt and pepper. Dab the boar chops on all sides in this mixture. Brown the chops in butter on a medium heat in a pan with extra room. When browned, add bouillon and wine to pan, cover and simmer for 75 minutes. Remove the chops from the pan and keep warm on a platter while you boil down the pan juices to one-half. Add lemon, chives and Worcestershire sauce and bring to a boil.
Pour sauce over boar chops and serve immediately.
That’s some good-tasting wild pork!