Wild Boar Juniper Cotelettes

Boar on Gin Cream SauceBy Chris Eberhart

I picked up some wild pig cotelettes from my friend Adam G that he shot in Texas this fall. If you follow this blog at all, you know that I am extremely fond of just about everything wild boar. These are simply some of the finest tasting animals out there –apart from rutty old boars that is.  Fresh off of making a batch of venison stock I was looking for a way to incorporate the stock and come up with an uncommon but subtle taste. I found the answer in juniper berries (Wacholder) and gin in a recipe from a German wild game cookbook.  The juniper and gin add a note that is unlike any other spice or spirit. Try it and you just might like it. Juniper is intense!

Ingredients:  6 -12 boar chops, 6 juniper berries, salt, pepper, 4 tablespoons olive oil, shot of gin (about an ounce),  1 cup game stock, 1 cup heavy cream

1. Preheat your oven to 400 degrees Fahrenheit. Finely crush the juniper berries in a mortar and pestle.  Salt and pepper your cotelettes and rub lightly with juniper.  Quickly seer the chops in the olive oil.  Place the cotelettes on an oven pan and put the oven for about five minutes. Take them out of the oven and keep them warm.  Add gin to the pan drippings followed by the game stock and then the heavy cream. Let his cook down to a consistency you prefer.  Add salt and pepper to taste.

2. Serve on warmed plates with sauce, and some kind of side. A potato variety worked well for me.

3. Enjoy

2 Responses to Wild Boar Juniper Cotelettes

  • Mark
    May 4, 2013

    Ahh, wild boar. Looks really tasty in the picture, tho my favorite is boiled in a red wine-based sauce. Man, I swear I’m going to eat it today, they serve it at a restaurant not a mile away from me.

    I hope you enjoyed it and that you didn’t have to chew through any arrow tips. :)

  • Rich
    May 24, 2014

    That looks so good! Definitely a lot leaner than your regular store bought steak.

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