Recipe courtesy of Jon Bonnell
Racks of Wild Boar
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 55 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 55 min
- Yield: 4 to 6 servings
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
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
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
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:
- Combine all ingredients.
Parker County Peach Barbecue Sauce:
Yield:
Ease of preparation: easy
- 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.
