Grilled Wild Boar Chops New Hampshire Style

Introduction

Looking for a rich, rustic, and unforgettable flavor? These Grilled Wild Boar Chops are seasoned simply with rosemary and garlic to let the deep, gamey taste shine through. We use the powerful Arteflame Grill for an intense sear and controlled doneness with the reverse sear technique. It’s the ideal outdoor meal that screams weekend in New Hampshire!

Ingredients

• 4 wild boar chops, about 1.5-inch thick
• 2 tablespoons unsalted butter (softened)
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary, finely chopped
• Salt and cracked black pepper, to taste
• Optional: lemon wedges for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame fire bowl.
2. Stack your hardwood firewood on top of the soaked napkins.
3. Light the napkins and let the fire catch. Within 20 minutes, the center grill grate will reach around 1,000°F and the outer cooktop griddle will be perfectly preheated across temperature zones.

Step 2: Prepare the Boar Chops

1. Pat the chops dry with paper towels to ensure a better sear.
2. In a small bowl, mash the butter with garlic and rosemary.
3. Rub each chop evenly with the herbed butter on both sides.
4. Season generously with salt and freshly cracked black pepper.

Step 3: Sear the Chops on the Arteflame Grill

1. Place the seasoned boar chops directly on the center sear grate of the Arteflame grill.
2. Sear each side for 90 seconds to develop a steakhouse-style crust and lock in the juices.

Step 4: Bring to Desired Doneness on the Griddle

1. Move the seared chops to the outer flat cooktop griddle to finish cooking with a more controlled heat.
2. Use a meat thermometer to monitor internal temperature. For medium-rare, remove the meat at 130°F (it will rise to 145°F as it rests).
3. Rest the chops for 5–10 minutes before serving to allow juices to redistribute.

Tips

• Wild boar is leaner than pork, so don’t overcook—it’s best medium-rare to medium.
• Always let the meat rest before slicing to keep it juicy.
• Use the hotter zones of the flat griddle for searing side dishes like mushrooms or onions while the meat rests.
• Butter, not olive oil, gives a better flavor when grilling; it also helps herbs and seasoning stick better to the meat.
• Remove the chops about 15°F before your target internal temp—carryover cooking will finish the job.

Variations

1. Spiced Coffee Rub: Use a dry rub of ground coffee, brown sugar, paprika, and cayenne for a smoky, earthy finish.
2. Bourbon Glazed: Baste the chops with a bourbon-honey glaze during the final 2 minutes on the griddle for a sweet & boozy twist.
3. Maple Dijon: Mix maple syrup, Dijon mustard, and crushed juniper berries into your butter mix for bold New England flavor.
4. Chimichurri Style: After grilling, top each chop with a fresh herb chimichurri made on the griddle using parsley, garlic and vinegar.
5. Smoked Applewood: Add applewood chunks to the fire and finish the boar over indirect heat on the griddle to infuse smoky sweetness.

Best pairings

• Roasted root vegetables grilled on the flat cooktop
• Grilled apples or pears seasoned with cinnamon and butter
• A robust New Hampshire IPA
• Rustic sourdough grilled on the edge of the cooktop
• Dark red wine like Zinfandel or Syrah

Conclusion

Using the Arteflame Grill takes this wild boar chop recipe to the next level. The combination of robust flavor, buttery herbs, and perfect sear makes this an unforgettable meal. Whether you're out in the woods or hosting a backyard gathering in New Hampshire, this recipe is both rustic and refined.