Racks of Wild Boar
- 2 whole frenched racks of Texas wild boar (recommended: Frontier Meats)
- 4 ounces Southwestern seasoning blend, recipe follows
- Parker County Peach Barbecue Sauce, recipe follows
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.Southwestern Spice Blend:
5 parts iodized salt
2 parts granulated garlic
2 parts fine black pepper
2/3 part cayenne
3/4 part dried thyme
3/4 part dried oregano
2 parts paprika
1 part onion powder
1/2 part dried basil
1/2 part cumin
2/3 part coriander
2 parts chili powder
1/2 part dry mustard powder
Combine all ingredients.Parker County Peach Barbecue Sauce:
1 sweet onion, diced
3 ounces butter
4 local fresh peaches, peeled and diced
3 ancho chiles, stems and seeds removed
12 ounces ketchup
1/2 bunch chopped cilantro leaves
3 ounces brown sugar
3 ounces bourbon
1 lime, juiced
1 pint chicken stock
Salt and pepper
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.
Yield: about 2 to 3 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Ease of preparation: easy
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Chef Jon Bonnell
Recipe courtesy of Danny Boome
Recipe courtesy of Robert Irvine
Recipe courtesy of Rachael Ray