4 wild boar chops
Kosher salt and freshly ground black pepper, to taste
Canola oil, as needed
4 wild boar sausages
4 bacon-wrapped loins
1 cup fresh English peas
1 cup fresh Fava beans
8 fingerling potatoes (baked whole, peeled, cut into wedges)
1 teaspoon Chipotle chile powder
1 cup Smoked Black Pepper Whiskey Sauce, recipe follows
Butter, to taste
1 tablespoon butter
2 cups small-diced Vidalia onions
Kosher salt, to taste
1 teaspoon Smoked Black Pepper (see Cook's Note)
1 cup whiskey
1 1/2 cups concentrated pork stock
1 tablespoon thinly sliced fresh chives
The amount of oil will vary depending on the pot used. For the sauce: Smoke the peppercorns in a smoker for 1 hour or purchase online. Grind the peppercorns to medium. If needed, you should light the whiskey with a match.
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