RECIPE:Juicy Skillet Wild Boar Steaks
- Prep Time: 30 mins
- Cook time: Less than 30 mins
Serves 4
Ingredients
Saltas needed
All-purpose flour1 tablespoon
Chili powder1 teaspoon
Garlic powder1 teaspoon
Onion powder1 teaspoon
Smoked paprika½ teaspoon
Black pepper, freshly ground½ teaspoon
Vegetable oil1 tablespoon
Chicken stock1 cup
Apple cider vinegar1 tablespoon
Liquid honey2 teaspoons
Salted butter1 tablespoon
Fresh parsley, picked2 tablespoons
Cooking directions
Take the boar steaks out of the refrigerator and season on both sides with salt and set the steaks aside to rest for 30 minutes.
Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
After 30 minutes, use a paper towel to pat the boar steaks dry, then rub both sides of the steaks with the spice rub.
Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the steaks. Cook until golden, 2 to 3 minutes.
Flip the steaks so that the seared side is facing up.
Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until you have achieved your desired degree of doneness.
Transfer the steaks to a plate, then cover loosely with aluminum foil. Let the steaks rest for 5 minutes.
While the steaks rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
Slide the steaks back into the pan and spoon some of the sauce on top. Alternatively, slice the steaks, then place them back into the pan. Scatter fresh parsley over the steaks, and then serve.