RACKS OF WILD BOAR
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.
- Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.
- Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce.
- Combine all ingredients.
- Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.
- Allow to simmer for approximately 15 minutes.
- Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.
RACK OF WILD BOAR WITH WHISKEY APPLES,
Steps:
- Cipollini Onions Cipollini onions are small, sweet onions whose flat shape makes them great for roasting. If cipollini onions are not available shallots may be substituted. Preheat oven to 450° F. Peel the onions and spread them on a roasting pan in a single layer. Roast for about 15 minutes, turn onions over and roast for another 15 minutes. Slice roasted onions in half before plating. Wild Boar Rack Preheat oven to 400° F. Season wild boar rack with salt and pepper. Sear rack in a pan with a little oil over high heat. Transfer to the oven on a roasting rack. Using a meat thermometer, cook until the rack's internal temperature reaches 150° F. Remove and allow to rest about 10 minutes before cutting into individual chops. Whiskey Apples Medium dice four granny smith apples. Over high heat in a sauté pan, caramelize 2 ounces granulated sugar. Add apples, toss, and deglaze with 4 ounces whiskey. Cook off alcohol and remove to cool. Plate Assembly On four large dinner plates, alternate the cheese and halved onions in a line. Place a large spoonful of the whiskey apples next to the line. Slice the rack of boar into individual chops. Place two on each plate. Serve immediately.
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