Marinated/Grilled Wild Boar Chops
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!
Balsamic and Basil Marinated Wild Boar Chops with Grilled Peaches and Jalapeño
• 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
- 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.