Wild Boar Chops from Hog Wild Specialities

4 Wild Boar loin chops
2 cloves of garlic, minced
2 mL / ½ tsp caraway seeds
30 mL/ 2tbsp canola oil
250 mL / 1 cup beer
15 mL / 1 tbsp dry mustard
250 mL / 1 cup beef broth
salt and pepper to taste flour for dredging

Rub chops on both sides with garlic, caraway seeds, salt and pepper.

Dredge in flour. Heat oil in heavy skillet over medium heat and brown chops on both sides, remove from heat and keep warm.

Drain fat from skillet, leaving brown bits in pan. Add beer and bring to a boil over high heat, stirring and scraping skillet to loosen brown bits. Lower heat and simmer until liquid is reduced to 125 mL (1/2 cup). Stir in mustard and beef broth. Simmer until sauce is reduced to 250 mL (I cup).

Place chops in skillet. Cover and simmer over low heat for 45 minutes. Turn once. Sever with sauce. Serves four.

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