Wild boar may be considered an exotic meat, but I see it at my butcher’s counter often enough that it feels almost familiar. I buy it from time to time as a nice change, partly because I like the look of it, and partly because I still enjoy shopping in person rather than relying on home delivery. Despite its reputation, wild boar isn’t gamey at all. The flavor is surprisingly mild, which lets seasonings shine and complement the meat rather than overwhelm it. A few sprigs of fresh thyme and some crushed garlic cloves are all it really needs, and the dish is done.
Ingredients
- 2 wild boar rib chops
- 1 tbsp Spice Rub for Lamb
- kosher salt and freshly ground black pepper
- vegetable spray
- 1 tbsp butter
- 4-6 sprigs fresh thyme
- 3 cloves smashed garlic
- squeeze of lemon
Instructions
Gather all ingredients before starting the recipe.
- Season 2 wild boar rib chops with kosher salt and freshly ground black pepper and 1 tbsp Spice Rub for Lamb. Set aside for up to an hour before cooking.
- Spray a medium sized skillet with vegetable spray and heat over medium high heat until the skillet is hot and the spray is shimmering.
- Sear seasoned chops for 3 minutes and then flip and sear second side for another 3 minutes. Add 1 tbsp butter, 4-6 sprigs fresh thyme, and 3 cloves smashed garlic to the pan while searing the second side. Stir to combine butter with garlic.
- When both sides are nicely golden, take the pan off the heat and stand the chops on their edge, propping them against the side of the pan. This lets the cap brown and crisp without overcooking the meat, giving the rib chop the final bit of color and texture.
- Serve with your favorite vegetable. I served steamed asparagus and a handful of peas with a squeeze of lemon.
I used a lamb spice rub to season the wild boar because I thought the flavor combination would be perfect and it was. You can simply season the chops with kosher salt and black pepper, but the spice rub gives the meat a beautiful golden color as it sears, along with a little extra depth.
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