Marinated Wild Boar Chops with Cognac Prunes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 55 min.
Ready in
Ingredients
for
4
- For the marinade
- 2 shallots
- 1 garlic clove
- 2 rosemary
- 1 whole lemon
- 120 milliliters olive oil
- salt
- freshly ground peppers
- For the boar chops
- 4 Wild boar about 220 g (approximately 8 ounces) each
- 100 grams Dried plum
- 80 milliliters Armagnac
Preparation steps
1.
Peel and finely chop the shallots and garlic. Rinse the rosemary and remove from the stems. Zest and juice the lemon. Whisk together the olive oil, shallots, garlic, rosemary, lemon zest and 2 tablespoons of the lemon juice. Season with salt and pepper. Rinse the boar chops, pat dry and place in shallow dish. Cover with the marinade and refrigerate overnight.
2.
Preheat the oven to 100°C (approximately 215°F). Add the prunes and cognac to a saucepan and simmer until the prunes have softened. Remove the boar chops from the marinade and sear over high heat for about 3 minutes on each side. Transfer the boar chops and prunes to a baking dish and bake for 10-15 minutes. Remove from oven and serve.
