Wild Boar & Apricots

Wild Boar & Apricots 

1 lb. Durham Ranch Wild Boar
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.