Entrée: Italy – Costine Di Cinghiale Con Riduzione Di Vino Porto (Wild Boar Chop in Port Wine Reduction)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

4 wild boar chops
Salt and pepper, to taste
2 tbsp (30 ml) olive oil
1 / 4 cup (30 g) finely chopped shallots
1 cup (240 ml) port wine
1 / 2 cup (120 ml) beef stock
1 tbsp (15 ml) balsamic vinegar
2 tbsp (28 g) unsalted butter

Instructions

1. **Season the Chops**: Pat the wild boar chops dry with paper towels and season both sides generously with salt and pepper.
2. **Sear the Chops**: In a large skillet, heat olive oil over medium-high heat. Add the chops to the skillet and sear for 3-4 minutes on each side until they are nicely browned and cooked to your desired level of doneness (145°F or 63°C for medium-rare). Remove the chops from the skillet and set aside.
3. **Make the Port Wine Reduction**: In the same skillet, add the finely chopped shallots and sauté until translucent, about 2 minutes. Pour in the port wine and beef stock, scraping up any brown bits from the bottom of the pan. Bring to a boil and let the sauce reduce by half, about 10 minutes.
4. **Finish and Serve**: Reduce the heat to low, add the balsamic vinegar and swirl in the butter until the sauce is smooth and glossy. Return the chops to the skillet to heat through, spooning the sauce over them. Serve the chops with the sauce drizzled on top.

These recipes highlight the distinct taste of wild boar and create a memorable dining experience!