Wild Boar Chops with Citrus Zest, Shallots, and Mustard Cream Sauce

Ingredients
1 Recipe Basic Dry Game Marinade
4 wild boar chops 5-6 ozs ea. (cut from 2.5 - 3 lb chop ready rack)
1 ½ tlbsp butter or olive oil

Sauce
2 tlbsp mixed chopped lemon zest and orange zest, or
1 tlbsp finely chopped dried rose hips
¼ cup red wine vinegar
¼ cup red wine
3 tlbsp honey
¼ cup cream
1 tlbsp Dijon-style mustard
2 tlbsp butter (optional)

Prepare marinade and sprinkle enough of it on the chops to coat lightly. Rub into meat on both sides. Refrigerate for 4-5 hours.

Preheat oven to 300 degrees F. In a nonstick pan, sauté chops in butter until browned on both sides. Place in preheated oven and cook until cooked through but still juicy, 12-15 minutes.

While chops are cooking, make sauce. Place citrus zest, shallots, vinegar, wine, and honey in a small saucepan and reduce over medium-high heat until 1 tablespoon remains. Add cream and mustard and reduce by half. If desired, swirl in butter. Strain sauce, pour over chops. And serve immediately.

Recommended Wine: A full-throttle Zinfandel or Petite Sirah with hints of pepper and spice would be an ideal accompaniment to this hearty, flavorful dish.

American Game Cooking by John Ash & Sid Goldstein