Herb Crusted Wild Boar Rack

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Herb Crusted Wild Boar Rack

Makes 4-6 Servings
Chateauneuf-de-Pape or Priorat from Spain

Roasted whole and sliced into chops, wild boar racks offer both great flavor and a beautiful presentation. We rubbed this one with a potent crust of herbs and spices for extra flavor, and brined the meat ahead of time to make sure it was moist when cooked.




Brine the wild boar rack overnight (how to brine meat & poultry). (Optional: For an even nicer presentation, French the bones before brining by scraping any bits of meat or silver skin still clinging to the exposed ends.)



Grind the cloves and peppercorns (how to grind whole spices).

Mix the ground spices with garlic, zest, rosemary, sage, 2 tbsp of thyme, and 1 tbsp of salt. Add just enough olive oil to make a paste.

Rub the rack with the paste and cover it with plastic wrap. Let sit for at least one hour. (Refrigerate if leaving it to sit longer. Remove from the fridge at least an hour before cooking.)



Caramelize the onions and set aside.

Trim the ends off the celeriac root. Slice it 1/8th of an inch thick (this is much easier using a mandoline or v-slicer). Put the slices in a bowl, covered with water, until you’re ready to cook it.

Preheat your oven to 350 degrees F.

Heat some olive oil in a large frying pan over medium-medium high heat, and lay in the rack, rib-side down. Drizzle any paste/oil left on the plate over the top.

When the rib-side of the rack has been seared, flip the rack, and move the whole pan to the oven to roast until almost cooked through.

Drain the celeriac. In a separate large frying pan, melt & lightly brown the butter. Working in batches, lay in some of the celeriac slices in a single layer. Cook for 1 1/2 minutes on each side. When they’re finished, remove them from the pan and cook another batch.



Return all the cooked celeriac slices to the pan add the caramelized onion and 1 tbsp minced thyme. Cook, stirring, just until the onions are reheated.



Remove the rack from the oven, put it on a clean plate, cover it loosely with foil, and let it rest for about 5 minutes.

Slice the rack into two-rib chops, and plate atop the celeriac/onion mixture. Sauce with the drippings/paste from the roasting pan. Finish with a pinch or two of salt.

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