This past week on the Outdoors with Jake Wimberly radio show, the Eat Y’all Firing Pin to Fork segment featured Chef Ryan Bell, a Texan ex-pat living in Mississippi who is no stranger to the business end of a trigger. On the show, Chef Bell shared his recipe for preparing Wild Boar. But if you’re not game to track down your chop from the wild, the recipe also works for a grocery store pork chop, too.
Recipe: Wild Boar Chop
with sweet potato puree, purple hull peas and Laurel browned butter
- 6 oz wild boar chop
- 1 sweet potato
- 1/2 cup purple hull peas
- 1/2 butter, separated-1/2 melted
- 2 Bay leaves
- salt and pepper to taste
Prepare Wild Boar Chop:
- Get sauté pan hot over high heat and add oil.
- Season pork chop with salt and pepper.
- Place pork, presentation side down, in pan.
- After about 3 minutes, use a spatula to turn pork chop.
- Lower heat; add 1 tablespoon of butter and 2 bay leaves to pan.
- Tilt pan toward you and baste meat about 3 minutes or until done.
How to Make Sweet Potato Puree:
- Roast one sweet potato in oven on 350 degrees for about 1 hour.
- Peel hot potato and place in food processor.
- Add melted butter to processor and blend until smooth.
- Season with salt and pepper to taste.
How to Cook Purple Hull Peas:
- Get a sauce pan filled half way with salted water on high heat.
- When at a boil, add ½ cup peas and turn off heat. Cover.
- After about 10 minutes, uncover and add ice to pot to shock peas.
- Remove peas from water and saute about 2 minutes in browned butter from pork chop pan.
To Plate Wild Boar Dish:
- Put spoonful of sweet potato puree in the middle of plate.
- Using a spatula, plate pork chop on top of puree.
- With a perforated spoon, gently place peas on top of pork chop.
- Garnish with pea tendrils and drizzle browned butter around chop.
It’s soul food components, but that’s what we call a fancy piece of wild meat!
Listen to this week’s entire Outdoors with Jake Wimberly radio show, including the Eat Y’all cooking segment here.
Editor’s Note: Outdoors with Jake Wimberly airs weekly at 6 pm central with live streaming available at www.ez877fm.com. There is also a podcast available as well as a show archive on station web site in case you miss the live show including Eat Y’alls weekly segment, Firing Pin to Fork, featuring a variety of chef/hunters, wild game cookbook authors, pitmasters and more. Resources from this segment like recipes, links and more will be posted here on Eat Y’all. Want to hear from a particular guest? We’d love to hear your recommendations in the comments below!