From Off The Vine Bistro, Missouri City
Ingredients
SERVINGS: 1 Serving(s)
- 2 (½–¾ pound) wild boar chops
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon lemon juice
- ½ medium onion, chopped
- 1 tablespoon chopped parsley
- Salt and pepper to taste
For sauce:
- Juice and pulp of ½ orange
- 5–6 drops Tabasco
- 1 teaspoon raw cane sugar
Preparation
Cover the boar chops with the carrot, celery, lemon juice, onion, parsley, salt and pepper to taste. Leave to marinate for 2 hours.
Make the sauce: Briefly heat orange pulp and juice with sugar to dissolve (but stay crunchy). Heat grill to 375°. Grill the chops for 2–3 minutes on each side. Take off the grill and tent loosely for 10 minutes. Brush with the sauce and serve with seasonal vegetables and roast potatoes.
About this recipe
Hye Meadow Winery The Full Monte Montepulciano, New Mexico, Hye, Texas. $42. hyemeadow.com
