Sweet and savory have come together again. They have melded and joined into a flavor marriage of complete and utterly divine bliss.
The soft and juicy texture of a sautéed apricots, coupled with the sensational depth of a little shallot and wild boar, along with the intoxicating aromatic dignity of fresh basil creates a palate pleasing plate that is simply out of this world.
To dine on such a delicacy requites an added bit of color. Serve with fresh spinach leaves, drizzled with a little extra oil and vinegar.
Perhaps a fine bottle of a feminine red wine, a few candles, and some fancy schmancy placements will do this up just fine.
Wild Boar and Apricots
1 lb. Durham Ranch Wild Boar ( From “feral swine,” I’m told)
1 medium shallot, minced
3 medium apricots, diced
sea salt and pepper
1/4 cup fresh basil
1 Tbs. Sorrento Orange Oil
1 Tbs. Dark Chocolate Balsamic Vinegar
In a large skillet, heat the meat and sauté until the fat begins to render. Add shallots and some salt and pepper. Cover and allow the “juices” to release. (Boar is VERY lean. Feel free to add a little extra “fat” of some kind if it seems as though the items are sticking to the pan). After a few minutes, add the apricots and stir, cooking until the sugars caramelize and the fruit is super soft. Add a bit more salt and pepper, as well as half of the basil.
Plate and drizzle with the oil and vinegar, garnishing with the remaining bright green basil.