8 wild boar loin chops
1 tsp. salt
3 T. pepper
1 T. dried basil
1 T. dried oregano
1 T. paprika
4 oz. olive oil
Rinse each chop in cold water and pat dry. Place all chops in flat dish. Cover with waxed paper or foil and refrigerate. Combine salt, pepper, basil, oregano and paprika in small bowl. Mix with thumb and forefinger until all spices are crushed and blended. Sprinkle 2 tablespoons of mixture onto flat plate, covering a diameter of 6 inches. Set aside. Remove chops from refrigerator and pat dry. Pour 2 ounces olive oil in flat plate and lightly coat each chop by turning chop in oil on each side. Place one chop at a time into plate with pepper mixture and coat evenly on each side. Set coated chops in flat dish. Add more pepper mixture as needed until all chops are coated. Pour 2 ounces olive oil into large skillet; heat on medium for 1 minute. Add chops and cook for 6 minutes on each side, turning chops only once. Remove from skillet and place on serving dish. Serve with buttered biscuits.
Louis S. Filardi
Bronx, New York
From—Prizes of Autumn: Members’ Wild Game Recipes