Remember the Titans"
For the Love of the Game
Each week, Dinner & a Movie on TBS serves up a very funny film and a movie-themed recipe. Check out For the Love of the Game, created for the film Remember the Titans.
You will need:
For the brine
- 4 tablespoons salt
- 4 tablespoons sugar
- 1 teaspoon whole cloves
- 1 teaspoon crushed juniper berries
- 2 quarts cold water
- 4 Wild Boar rib loin chops, about 1 ½ inch thick and/or Venison chops, bone-in, about 2” thick
For the spice rub
- ½ teaspoon ground thyme
- 1 teaspoon dry mustard
- ½ teaspoon powdered ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 2 teaspoons fresh ground black pepper
- 1 teaspoon brown sugar
For the fruit sauce
- 2 tablespoons minced shallots
- 2 tablespoons sherry vinegar
- 1 ½ cups rich homemade chicken or beef stock (or low-salt canned broth)
- ½ cup ruby port
- 1 12-ounce bag frozen assorted fruit, thawed and halved, like dark sweet cherries, blueberries & raspberries
- 1 sprig fresh sage
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 1/2 stick cold butter, cut into small pieces
- Fresh ground black pepper, to taste
- In a large mixing bowl, combine salt, sugar and spices in 2 quarts of cold water. Using a mixing bowl or zip lock bag, submerge wild boar and/or venison chops in the mixture and refrigerate 45 minutes.
- Meanwhile combine the spices for the dry rub in a medium bowl. Divide the rub in half, leaving half of the rub in the bowl and reserving half of the rub for another time stored in an airtight container. Remove chops from water, dry well with paper towels and then brush them with peanut oil. Season chops liberally with spice mixture and set chops aside.
- Prepare the fruit sauce by combining the shallots, sherry vinegar, chicken stock, ruby port, sage and assorted fruits in a medium saucepan over high heat. Reduce the heat and simmer for about 10 minutes or until mixture is reduced by half to about 1 ½ cup of sauce. Remove the sprig of sage from the sauce.
Add the cornstarch-water mixture all at once and return to a boil, stirring gently but constantly. Reduce heat and simmer 2 minutes. Remove pan from heat and add the cold butter, one piece at a time, stirring briskly to incorporate the butter into the sauce. Cover and keep warm until use.
- Preheat gas grill on high for 10 minutes. Rub grill with a little peanut oil on a paper towel. Place meat on the grill, cover and cook the boar chops 3 minutes on first side and/or cook the venison chops 4 minutes on first side. Turn off flame on one side of the grill and move chops to that side. Close grill cover again and continue cooking each meat the same amount of time as the first side, or until an instant read thermometer inserted into the meat away from bone reads 135-140F. Transfer meat to a warm serving platter, cover loosely with foil, and let rest 5 minutes before serving. Serve the wild boar and venison chops drizzled with the fruit sauce and accompanied with wild rice sprinkled with toasted pecans and sliced scallions. Wildly delicious!