Oak planked wild boar chop with Morello cherry
and red onion confit, truffle grits and kale

For the boar marinade:
20 each wild boar chops, frenched
2 fluid ounces olive oil
1 tablespoon thyme, chopped
10 ea. allspice berries, toasted and ground
4 each juniper berries, toasted and ground
2 tablespoons black peppercorn, freshly ground

Method:
Cut the boar into chops. Allow to marinate 12 hours, hold for service to order. Grill the chops to medium rare and season with kosher salt. Place the chops on a “seasoned” oak plank and place under the broiler. Broil until the board starts to smoke. Finish the chops in the oven. Allow to rest for two minutes, and serve.

For the truffle grits:
2 ounces shallot, minced
2 fluid ounces olive oil
5 fluid ounces white wine
1 quart chicken stock
6 ounces stone ground grits
1 each sachet (bay, thyme, parsley)
3 ounces unsalted butter
4 fluid ounces heavy cream
4 ounces white cheddar cheese (aged 4 years), grated
1 ounce truffle oil
1/4 ounce truffle, grated on coarse microplane
1/4 ounce truffle, thinly sliced for garnish
1 ounce white cheddar, thinly sliced for garnish
1 tablespoon chives, chopped fine

Method:
Sweat the shallots in the olive oil. Add the wine and reduce to 1/3. Add the chicken stock and sachet. Bring to a simmer and “rain” in the grits. Cover and bake in the oven for 20-25 minutes. Remove from the oven and remove the sachet. Add the heavy cream, grated cheddar, truffle oil and grated truffles. Adjust seasonings with salt and black pepper. Hold for service. At service, place the grits into a suitable crock, and top with the sliced truffles, cheddar and chives.

For the kale:
1 ounce shallot, minced
1/2 ounce garlic, minced
3 ounces apple wood bacon, diced small
20 ounces kale, chiffonade fine.

Method:
Render the diced bacon until crisp. Degrease and add the olive oil. Sweat the garlic until aromatic, and add the kale. Sauté quickly, and adjust seasoning.

For the Morello cherry-red onion confit:
2 1/2 each red onion, sliced
1 1/4 cups red wine
1 1/4 cups red wine vinegar
1/2 pound brown sugar
2 1/2 each bay leaf
1/2 orange zested
2 sprigs thyme
1/2 teaspoon ginger, finely grated
1 cup Morello cherry

Method:
Place the bay, zest and thyme in a sachet. Simmer all ingredients in a sauce pot until reduced to a syrup and the onions are tender. Spoon over plated chops.