Grilled Baby Wild Boar T-Bone
Boar is leaner and drier than domestic pork, and also more flavorful. Because of its dryness, special care must be taken not to overcook it. Moistness is preserved in this recipe by spreading a garlic-mustard paste on the boar before grilling. Wild baby boar may be purchased from the Broken Arrow Ranch in Texas (brokenarrowranch.com). The accompanying peach and pineapple condiment is a contemporary version of the classic pairing of fruit and game.
- Peach and Pineapple Condiment (Makes 2 cups)
- Butter - 1 tablespoon
- Yellow Onions or Pearl Onions - 6 small
- Dry Sherry - 1/2 cup
- Fresh Rosemary Sprigs - 2 leaves
- Boar, Veal, Pork, or Chicken Stock - 2 cups
- Peaches - 3, peeled, halved, and pitted
- Pineapple - 1, peeled, cored, and cut into small wedges
- Salt and freshly ground black pepper to taste
- Garlic-Herb Mustard paste
- Garlic Cloves - 6, roasted
- Thyme - 1/2 teaspoon, minced
- Sage - 1/2 teaspoon, minced
- Parsley - 1/2 teaspoon, minced
- Olive Oil - 1 tablespoon
- Stone-ground Mustard - 1/2 cup
- Freshly ground black pepper to taste
- Bby Boar T-bone Steaks - eght, 1-inch-thick baby
To make the condiment: In a large saucepan over medium heat, melt the butter and cook the onion, stirring gently, until caramelized, about 5 to 6 minutes. Remove the onions and set aside. Pour in the sherry and cook and stir over medium heat to scrape up the browned bits on the bottom of the pan. Add the rosemary and stock and cook over medium heat to reduce to a glaze, about 4 to 5 minutes. Add the peaches, pineapple, onions, salt, and pepper. Cook 2 to 3 minutes, or until the fruit is heated through. Set aside.
To make the paste: Press the pulp out of the garlic cloves and mix it with the other ingredients.
Spread the paste over the T-bones and let stand at room temperature for 45 minutes. Grill over hot coals for 8 minutes per side for medium-rare.
To serve: Place two T-bones on each plate. Serve the condiment alongside.