Racks of Wild Boar

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
55 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.


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