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Wild boar chops

Course: Main Course
Cuisine: American
Servings: 4


  • 12 wild boar chops
  • 1 ½ Tbsp butter or olive oil


  • 4 Tbsp mixed chopped lemon zest and orange zest
  • ½ finely chopped shallots
  • 100 ml red wine vinegar
  • 100 ml red wine
  • 6 Tbsp honey
  • 100 ml cream
  • 2 Tbsp Dijon-style mustard
  • 4 Tbsp butter


  • 1 tspn salt
  • 1 tspn white pepper
  • 1 tspn dry mustard
  • 1 tspn dried thyme
  • 1 tspn dried oregano
  • 1 tspn freshly grated nutmeg
  • 1/2 tspn ground cloves
  • 1/2 tspn ground allspice
  • 1/2 tspn cayenne pepper
  • 1 bay leaf
  • olive oil just enough to cover the chops


  • Combine all the spices and dried herbs and crush thoroughly in a mortar with a pestle. Rub on meat a bit of olive oil and apply a light coat of the spice mix, both sides. Leave them in the fridge for at least 30 minutes prior to cooking.
  • Switch on the grill on high and cook for 12-15 minutes, turning mid-ways.
  • While your chops are cooking prepare the sauce. Place citrus zest, shallots, vinegar, wine, and honey in a small saucepan and reduce over medium-high heat until 1 tablespoon remains. Add cream and mustard and reduce by half. If desired, swirl in butter. Strain sauce, pour over chops. And serve immediately.


adapted by American Game Cooking by John Ash & Sid Goldstein