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1
Preheat the oven to 400 degrees F.
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2
Set a 1-quart saucepan over medium heat and add 1 tablespoon of the olive oil.
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3
Once the oil is hot, add the shallots to the pan and saute for 30 seconds.
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4
Add the garlic and saute for an additional 30 seconds.
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5
Place the blueberries in the pan and cook, stirring often, for 2 minutes.
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6
Add the balsamic to the pan and bring to a boil.
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7
Continue to cook the balsamic until it is nearly completely reduced, about 3 minutes.
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8
Add the veal reduction to the pan along with 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
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9
Bring the sauce to a boil, and reduce to a simmer.
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10
Place the sage in the pan with the sauce and cook for 5 minutes.
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11
Remove from the heat and add the butter to the pan, swirling the pan to dissolve the butter.
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12
Set a 12-inch saute pan over medium-high heat.
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13
Once the pan is hot, add the remaining 2 tablespoons of olive oil to the pan.
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14
Season the boar chops on both sides, with the remaining tablespoon of salt and 1 1/2 teaspoons of pepper.
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15
Place the boar chops in the pan and sear until well caramelized, about 3 minutes.
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16
Turn the chops over and sear for 2 minutes more.
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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.
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18
Alternatively, you can grill the chops.
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19
Remove the boar from the oven and serve with the blueberry sauce.
