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Wild boar is very flavorful and is leaner than pork. It often appears on Winter menus in ragus and stews. It is also delicious when cooked on the grill. It slightly gamey flavor complements many flavors that work well with lamb. Our guest, Chef Joe Hafner from Gracie's restaurant in Providence, Rhode Island shared a delicious grilled wild boar chop with us with spices inspired by Moroccan lamb dishes.
Wild Boar is gaining in popularity and is available online at resources like D'Artagnan (see more info below) or at your local butcher. Give your butcher a call ahead of time, as it is usually a special order item.
1 lemon, zested and juiced
2 tablespoons olive oil
1 clove garlic, crushed
1 fresh red chile, sliced (optional)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 rack of boar (about 3 pounds), bones trimmed and sliced into chops with one bone each.
Kosher salt and freshly ground pepper
1 zucchini, cut into ½ inch rounds
1 summer squash, cut ½ inch rounds
3-4 ounces wild spicy salad greens, (such as dandelion leaves, arugula or watercress) preferably straight from the garden.
1. Combine lemon zest, lemon juice, olive oil, garlic, chile, cinnamon, ginger, cumin and coriander in a baking dish. Coat chops and allow to sit, covered, for two hours or overnight at most. The marinade will be just enough to coat the chops so be sure to flip them a few times during the process so the flavors are absorbed.
2. Prepare a hot charcoal grill for indirect heat. It's hot enough when the temperature is too hot to hold your hand above the coals for more than two seconds Move the coals to one side of the grill and leave the other side empty to use as a resting area.
3. Lightly oil the marinated chops and season with kosher salt and freshly ground pepper. Put the chops on the hot side of the grill. After about 1 minute, turn the chops 90 degrees. After another minute, flip the chops and repeat. Total cooking time is about 4-6 minutes (about 2 minutes per side). If the coals flame up, move the chops to the cooler part of the grill until you have control of the situation. Use a squirt bottle with water to douse greasy coals. If the chops need further cooking (Check the doneness by the bone) you can move them to the safety area and bake them in the grill, covered until done to your liking.
4. Remove the chops and allow them to rest for a few minutes before serving.
5. Brush the zucchini and summer squash lightly with olive oil, salt and pepper. Grill the squash on the hot side of the grill. When they are marked, but still slightly firm, remove and line the bottom of a serving platter. Top the squash with the rested chops.
6. Dress the greens with a mixture of one part lemon juice and 2 parts extra virgin olive oil. Something first pressed, preferably from Tuscany would work here.
Serve as a side with the chops or as a garnish placed on top of the chops.
Special Thanks:
Joe Hafner
www.graciesprov.com
D'Artagnan Source for quality meats from small farms. Everything from organic chicken to wild boar.
www.dartagnan.com
(800) 327-8246 ext. 0