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4 wild boar chops, cut
1/2-inch thick
1 Tbsp. butter
1 small onion, chopped
1 Tbsp. flour
1/2 c. dry white wine
1/2 c. bouillon
1/2 tsp. prepared mustard
1 tsp. capers
1/2 tsp. salt
1/4 tsp. pepper

Braise chops in a heavy skillet in the butter about 20
minutes on each side until well browned. Remove chops from
skillet. Place onion in skillet and brown slowly. Blend in
flour, add wine and bouillon and boil until mixture is slightly
thickened. Return chops to skillet and simmer 10 minutes. Add
mustard, capers, salt and pepper. Mix well, simmer 2 minutes

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