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the appetizer:

Pork and Sons by Stéphane Reynaud is the new authority on all things pig, with recipes like Bayonne Ham with Toasted Nuts and Piquillo Peppers, Barbecued Suckling Pig, and Wild Boar Chops with Tart Red Fruits.

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Wild Boar Chops with Tart Red Fruits

Wild Boar Chops with Tart Red Fruits

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves 6

  • 3 crisp eating apples
  • 2 tablespoons sweet butter
  • 6 wild boar chops (or domestic pork chops)
  • 4 teaspoons brandy
  • scant 1 cup Côtes du Rhône or Shiraz wine
  • 1/4 cup crème de cassis
  • 1/2 cup gooseberries
  • 1/3 cup dewberries or blackberries
  • 1/3 cup raspberries

Peel and core the apples and cut them into fourths. Melt the butter in a skillet. Add the apples and cook, turning occasionally, for about 5 minutes, until golden brown. Remove from the skillet and reserve the cooking juices.

Add the chops to the skillet and cook for 5 minutes on each side, then remove from the skillet and keep warm.

Add the brandy to the skillet, heat for a few seconds, and ignite. When the flames have died down, stir in the red wine, scraping up any sediment from the base with a wooden spoon. Add the crème de cassis and cook until reduced.

Beat the reserved cooking juices into the sauce, add the fruit, and cook for 1 minute. Divide the chops and apples among individual serving plates and spoon the sauce over them.

 
  • from:
  • Pork and Sons
  • The Most Authoritative and Whimsical Look At the Pig
  • by Stéphane Reynaud
  • Phaidon Press
  • Hardcover: 370 pages; $39.95
  • ISBN: 0714847909
  • Recipe reprinted with permission.

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This page created May 2007


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