Marinated & Grilled Wild Boar Chops
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Did you know that along with our many cuts of bison and elk, we also carry a selection of sustainably harvested Wild Boar from Texas?
The following recipe from our resident chef @wildernesshunter highlights these little (approximately 4 per pound) thick-cut, bone-in boar chops with a simple marinade of balsamic vinegar, basil and olive oil, a quick grill over charcoal with sweet, juicy peaches and jalapeño chili for an easy summertime dinner that can be made in under an hour!
4ea. (1 package) JHBMCo. Bone-In Wild Boar Chops
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. extra virgin olive oil
- 1 tsp. ground black pepper
- 2 tsp coarse sea salt
20 or so basil leaves
* reserve 1 Tbsp of balsamic vinegar and 1 Tbsp EVOO to finish the dish with, along with half of the above-mentioned basil leaves!
- 1 ripe peach, split
- 1 jalapeño chili, thinly sliced
Balsamic and Basil Marinated Wild Boar Chops with Grilled Peaches and Jalapeño
In a non-reactive dish, evenly sprinkle the chops with salt and pepper, olive oil, and balsamic vinegar along with the basil leaves and let marinate for a minimum of 1/2 hour.
- While the meat is marinating, prepare your coals. We recommend mesquite charcoal for this preparation as it burns hot and imparts a wonderful smokiness to the wild boar that we think pairs well with the sweetness of the balsamic and peaches.
- Once your coals are ready, set your grill up for indirect grilling.
- Wipe the excess marinade off the chops, then grill for approximately 4 minutes on the first side, or until a nice char and color forms, then flip and finish grilling on the opposite side for approximately 3-4 more minutes!
- Remove from the heat and let rest while you grill the peaches.
- Lightly brush the peach halves with a small amount of olive oil and place them on the hot side of the grill.
- Cook on the cut and oiled side down until the halves begin to char and get good grill marks, approximately 2 minutes.
- Remove from heat and cut into wedges.
- Place the grilled chops on a serving plate, top with the grilled peach wedges, some sliced jalapeño, fresh basil leaves, the remaining balsamic and EVOO, and a sprinkle of sea salt.