Bourbon Glazed Wild Boar Chops (Kansas Style) | Arteflame

Introduction

Imagine the scent of hickory smoke mingling with a bubbling, sticky bourbon glaze on a cool autumn evening. These Kansas Wild Boar Chops are the definition of rustic elegance. The meat is leaner and nuttier than your standard pork chop, possessing a deep, mahogany crust that gives way to a tender, juicy interior. It’s a meal that feels primal yet sophisticated, perfect for gathering friends around the fire to share stories and incredible food.

The Magic of the Flame

I adore this recipe because it showcases exactly what the Arteflame was built for. The dual-zone cooking allows you to get that aggressive, steakhouse-quality sear on the center grate to lock in flavor, while the flat-top plancha gently caramelizes the sweet and savory glaze without burning it. It turns a cut of meat that many people fear—wild game—into a showstopper that rivals any high-end lodge dinner.

Chef’s Tips for Perfection

• Dry it out: Always pat the chops completely dry with paper towels before seasoning; moisture prevents that crucial crust from forming.
• Watch the temp: Wild boar is significantly leaner than domestic pork. Pull it off the heat the second it hits 145°F to ensure it stays succulent rather than tough.
• Zone management: Apply the sugary glaze only when the meat is on the cooler flat-top surface to prevent the sugars from scorching.

Easy Swaps

If you can’t source wild boar, thick-cut heritage breed pork chops are a fantastic alternative that still offers great flavor. For an alcohol-free version, swap the bourbon for unfiltered apple juice mixed with a splash of vanilla extract to mimic that oaky depth.

Ingredients

The Wild Boar

• 4 Wild Boar Chops (approx. 1-inch thick)
• 2 tbsp Olive Oil (or melted lard for extra richness)
• 1 tbsp Coarse Sea Salt
• 1 tsp Freshly Cracked Black Pepper
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Dried Thyme

The Bourbon Glaze

• 1/2 cup Bourbon (use a quality brand you would drink)
• 1/3 cup Maple Syrup (pure Grade A)
• 2 tbsp Brown Sugar
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Dijon Mustard
• 1 clove Garlic, minced
• 1/2 tsp Red Pepper Flakes (optional for heat)
• 1 sprig Fresh Rosemary

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill using hardwood logs. Oak or hickory works exceptionally well with wild boar.
2. Allow the fire to burn down until you have a bed of hot coals and the flat cooktop has reached searing temperature. The center grate should be extremely hot (over 600°F), while the outer ring ranges between 350°F and 450°F.
3. Wipe the cooktop down with a little oil to ensure a non-stick surface.

Step 2: Prepare the Meat and Glaze

1. While the grill heats, pat the wild boar chops completely dry with paper towels. Moisture is the enemy of a good sear.
2. In a small bowl, mix the salt, pepper, paprika, garlic powder, and thyme. Rub the chops with olive oil, then generously coat them with the spice blend. Let them sit at room temperature for 15-20 minutes.
3. For the glaze, combine the bourbon, maple syrup, brown sugar, vinegar, mustard, garlic, red pepper flakes, and the rosemary sprig in a cast-iron saucepan.

Step 3: Simmer the Glaze

1. Place the cast-iron saucepan directly on the flat cooktop of the Arteflame, near the center where the heat is higher.
2. Let the mixture come to a bubble, stirring frequently. Move the pan slightly further away from the center to maintain a gentle simmer.
3. Cook for about 10-15 minutes until the glaze has reduced by a third and coats the back of a spoon. Remove the rosemary sprig and slide the pan to the cool outer edge to keep warm.

Step 4: Sear and Finish

1. Place the wild boar chops directly on the center grill grate. Sear for 2-3 minutes per side until a deep, mahogany crust forms. Do not fear the flame; the char adds essential flavor.
2. Move the chops from the center grate to the flat cooktop surface. Brush them generously with the bourbon glaze.
3. Continue cooking on the flat top, flipping and glazing every minute, until the internal temperature reaches 145°F (medium). Wild boar is lean and should not be cooked well-done or it will become tough.

Step 5: Rest and Serve

1. Remove the chops from the grill and place them on a cutting board or warm platter.
2. Drizzle the remaining glaze from the saucepan over the meat.
3. Let the meat rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the chop.

Tips

Cooking wild game requires a slightly different approach than domestic pork due to the low fat content. The most critical tip for this recipe is to monitor your internal temperature religiously. Unlike a fatty pork shoulder that forgives overcooking, wild boar will become dry and chewy if pushed past medium (145°F). If you are worried about food safety, rest assured that trichinosis is killed at 137°F, so 145°F is perfectly safe and yields the best texture.

Additionally, utilizing the Arteflame's heat zones is your best advantage. Because the glaze contains high sugar content from the maple syrup and bourbon, it can burn quickly if exposed to the direct flames of the center grate. Always perform your hard sear first without the glaze, and only apply the sugary sauce once you have moved the meat to the solid steel plancha. This technique ensures you get that smoky char without the bitterness of burnt sugar.

Variations

While the bourbon and maple combination is a classic match for the gamey taste of boar, you can easily adapt this recipe to suit different palates or dietary needs. The versatility of the Arteflame cooktop allows you to experiment with sauces that might be too messy for a standard grate grill. If you prefer a more savory profile over sweet, consider swapping the maple syrup for a beef stock reduction, or if you want to lean into the fruitiness that pairs well with pork, introduce stone fruits. Here are a few specific variations to try next time you fire up the grill:

• Spicy Honey Garlic: Replace the bourbon and maple syrup with honey and Sriracha for a sticky, spicy kick.
• Herb Crusted: Skip the glaze entirely and press a mixture of fresh rosemary, sage, and crushed juniper berries into the meat before searing.
• Apple Cider Braise: Instead of glazing, finish the chops in a cast-iron skillet on the grill with sliced apples and hard cider.
• Alcohol-Free: Substitute the bourbon with unfiltered apple juice and a teaspoon of vanilla extract to mimic the oaky depth.
• Asian Fusion: Use soy sauce, ginger, and star anise in place of the mustard and thyme for an Eastern twist on wild game.

Best pairings

To round out this meal, you want sides that can stand up to the bold flavors of the boar and the sweetness of the glaze. Since you already have the Arteflame hot, it makes sense to cook your sides right alongside the meat. Root vegetables are particularly excellent companions because their natural earthiness mirrors the flavor of the meat. The goal is to create a plate that balances the richness of the glaze with acidity or bitterness, and the lean meat with something starchy or creamy.

Consider throwing some halved Brussels sprouts onto the flat top with bacon lardons; the char from the steel plate gives them a nutty flavor that pairs beautifully with bourbon. Sweet potatoes, sliced into wedges and grilled until tender, play off the maple syrup in the glaze. For a beverage pairing, a bold Zinfandel or a smoky Syrah has the body to match the game meat, while a barrel-aged stout beer complements the bourbon notes perfectly.

Conclusion

Grilled Kansas Wild Boar Chops with Bourbon Glaze is more than just a meal; it is a celebration of outdoor cooking and American heritage flavors. The process of managing the fire, searing the meat, and reducing the glaze on the Arteflame connects you to the cooking process in a way that modern gas grills simply cannot replicate. The result is a dish that looks impressive, smells intoxicating, and tastes unforgettable.

By following the steps to sear and then gently finish the meat, you ensure that this lean game cut remains tender and succulent. Whether you are serving this for a special occasion or a weekend gathering, the combination of smoky wood fire, savory meat, and sweet bourbon glaze is guaranteed to leave a lasting impression on your guests. So, light the fire, pour a glass of bourbon for yourself, and enjoy the art of grilling wild.