Wild, Double-Cut Boar Chops with a Wild Blueberry, Balsamic and Sage Sauce Reduction

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Set a 1-quart saucepan over medium heat and add 1 tablespoon of the olive oil.

3. 3

   Once the oil is hot, add the shallots to the pan and saute for 30 seconds.

4. 4

   Add the garlic and saute for an additional 30 seconds.

5. 5

   Place the blueberries in the pan and cook, stirring often, for 2 minutes.

6. 6

   Add the balsamic to the pan and bring to a boil.

7. 7

   Continue to cook the balsamic until it is nearly completely reduced, about 3 minutes.

8. 8

   Add the veal reduction to the pan along with 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

9. 9

   Bring the sauce to a boil, and reduce to a simmer.

10. 10

    Place the sage in the pan with the sauce and cook for 5 minutes.

11. 11

    Remove from the heat and add the butter to the pan, swirling the pan to dissolve the butter.

12. 12

    Set a 12-inch saute pan over medium-high heat.

13. 13

    Once the pan is hot, add the remaining 2 tablespoons of olive oil to the pan.

14. 14

    Season the boar chops on both sides, with the remaining tablespoon of salt and 1 1/2 teaspoons of pepper.

15. 15

    Place the boar chops in the pan and sear until well caramelized, about 3 minutes.

16. 16

    Turn the chops over and sear for 2 minutes more.

17. 17

    Place the saute pan in the oven and roast until the boar reaches an internal temperature registers 145 degrees F on an instant-read thermometer, about 18 to 20 minutes.

18. 18

    Alternatively, you can grill the chops.

19. 19

    Remove the boar from the oven and serve with the blueberry sauce.

* Per serving · 4 servings · Values may vary.