Wild Boar t-bones (1kg)

Butter – 1 tablespoon
Yellow Onions or Pearl Onions – 6 small
Dry Sherry – 1/2 cup
Fresh Rosemary Sprigs – 2 leaves
Boar, Veal, Pork, or Chicken Stock – 2 cups
Peaches – 3, peeled, halved, and pitted
Pineapple – 1, peeled, cored, and cut into small wedges
Salt and freshly ground black pepper to taste
Garlic-Herb Mustard paste
Garlic Cloves – 6, roasted
Thyme – 1/2 teaspoon, minced
Sage – 1/2 teaspoon, minced
Parsley – 1/2 teaspoon, minced
Olive Oil – 1 tablespoon
Stone-ground Mustard – 1/2 cup
Freshly ground black pepper to taste
Bby Boar T-bone Steaks – eght, 1-inch-thick baby

Instructions
To make the condiment: In a large saucepan over medium heat, melt the butter and cook the onion, stirring gently, until caramelized, about 5 to 6 minutes. Remove the onions and set aside. Pour in the sherry and cook and stir over medium heat to scrape up the browned bits on the bottom of the pan. Add the rosemary and stock and cook over medium heat to reduce to a glaze, about 4 to 5 minutes. Add the peaches, pineapple, onions, salt, and pepper. Cook 2 to 3 minutes, or until the fruit is heated through. Set aside.

To make the paste: Press the pulp out of the garlic cloves and mix it with the other ingredients.

Spread the paste over the T-bones and let stand at room temperature for 45 minutes. Grill over hot coals for 8 minutes per side for medium-rare.

To serve: Place two T-bones on each plate. Serve the condiment alongside.