2 T. minced shallots

1 tsp. minced garlic

8 ounces wild blueberries, washed and stemmed

1/2 C. balsamic vinegar

10 ounces veal reduction

1 T. plus 1/2 tsp. salt

1 3/4 tsp. fresh cracked black pepper

2 T. chopped fresh sage leaves

1 T. unsalted butter

6 (10-ounce), double-cut boar chops (2 ribs each)

 

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

 

 

Yield:

Calories:

Fat:

Fiber: