Rack of Wild Boar

wild boar
I discovered an exotic meat butcher near my house. They sell everything from buffalo roast to elk sausage to Kobe beef steaks. So for Easter, I made our first purchase from the store: rack of wild boar. While I had had wild boar in pasta, I had never had it as a cut of stand-alone meat before. Let me tell you: it was delicious.
Wild boar tastes like normal pig except with less fat and more, well, flavor. The meat is richer, somehow, and far exceeds regular pork. Since this was such a nice cut of meat, I kept the preparation simple, treating it as I would a rack of lamb but adjusting the flavors and temperature to match pork. It worked out great. Here’s how I did it:

Wild Boar with Red Wine Glaze

    2.6 lbs. rack of wild boar, French cut preferred
    4 oz of vegetable oil
    3 Tbs red wine vinegar
    1 clove garlic, minced
    1/4 of an onion, chopped
    2 sprigs fresh rosemary
    2 sprigs fresh thyme
    2 cups red wine

1. Preheat the oven to 350 degrees.
2. While it preheats, sear the boar. Cover both sides of the meat with an appropriate amount of salt and pepper. In a pan or pot, heat 2 oz of vegetable oil until warm. Place the meatiest side of the ribs in the oil and cook for three minutes. Flip the ribs and cook for two more. Transfer the rack of ribs into the oven.
3. While that cooks, make the red wine glaze. Put the remaining 2 oz of oil in the pan along with the garlic. Heat the oil until the garlic is sizzling. Add the onions. Cook until soft.
4. Add the red wine vinegar and stir it around with the onions. When that has dissolved, carefully pour 2 cups of red wine in the pan. It will sputter, so be careful. Now add the herbs and salt and pepper.
5. Let the wine glaze simmer on low heat until the liquid has reduced to less than half. Taste the glaze. You want a good blend of flavors here–if it tastes too much like wine, add more salt pepper. (Conversely if you added too much salt, you can always add more wine and let it reduce again.)
6. When the temperature on the boar reached about 140, brush the meat with the glaze. Repeat at 150 degrees and 160 degrees. When it reches 170 degrees, the rack of wild boar is done.
My wild boar cooked much faster than I thought–about 30-40 minutes. Keep an eye on it. And most of all, treat it like normal pork. A lot of recipes for boar on the Internet act like it is some foreign meat, but it is just a pig. A very delicious wild pig.

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