Texas Wild Boar Frenched Rack

Frontier Meats is a gourmet and exotic meats company based out of Fort Worth, TX that offers up aged meats like beef rib roasts, tenderloin roasts, ribeyes and strips, as well as exotic meats like bison and wild boar.  One of their flagship cuts is the Texas Wild Boar Frenched Rack which is an incredibly tender center-cut loin from a captured wild boar whose diet consists of Texas grasses, acorns and roots.  There is a common myth that all “wild” boar has a gamey flavor, but if captured and raised in an environment under a strict diet, the center-cut loin from a boar is one of the most flavorful cuts of meat you could experience this upcoming holiday season.

In his book Serious Barbecue, author Adam Perry Lang has a rack of lamb recipe that calls for a wet rub including a seasoning blend and mustard moisturizer along with a herb dressing finishing sauce.  I’m going to provide his full recipe, but note that his recipe calls for four racks of lamb, so since I only cooked one boar rack (which is equal to probably two racks of lamb), I cut the recipe in half.  I cooked this on my REC TEC pellet grill and it came out amazing.  My wife was a bit skeptical going into it assuming it would be a little gamey and couldn’t believe have tender and flavorful it was.  I’ve provided captions below as well as a video from start to finish.  Thanks for stopping by and make sure to head over to FrontierMeats.com and check out all of their great cuts of meat to consider for your upcoming holiday feasts!

Seasoning Blend

1/4 cup chili powder
2 Tbsp paprika
2 Tbsp dark brown sugar
3/4 tsp garlic salt
3/4 tsp ground black pepper
3/4 kosher salt
1/2 tsp cayenne pepper

Combine all ingredients.

Mustard Moisturizer

1/2 cup whole-grain mustard
1/4 cup water
1 Tbsp Worcestershire sauce
1 Tbsp thyme leaves

Combine all ingredients then mix in the seasoning blend.  Rub the boar rack down with this mixture on both sides.  Make sure to remove the membrane on the back of the ribs first.

Herb Dressing

2/3 cup olive oil
2 Tbsp freshly squeezed lemon juice
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
1/4 cup fresh marjoram leaves (I left these out…)
1 tsp finely chopped lemon zest
1 tsp kosher salt

Cook the rack over indirect heat at 250° until the internal hits anywhere between 125°-135° (depending on your doneness preference).  Next, set the rack aside and set your grill up for direct heat grilling and crank it up to about 500°-600°.  In my case, as I mentioned above, I cooked this on my REC TEC pellet grill, so though it officially remained an indirect setup, I used a set of the GrillGrates which are great for producing a high-heat searing environment.  Once the grill got up to 500°, I tossed the rack directly on the GrillGrates for a 2-3 minute sear per side which brought the internal temp up to about 140° which is my wife and I’s preferred target temp for lean cuts of pork.

From there, I poured the herb dressing all over the rack and let it rest for about 10-15 minutes.  The key to cutting a boar rack is to just stand it up on it’s side and use the knife to follow the bones.  Serve and enjoy!

Here’s the Frenched boar rack just moments after I tossed it on the REC TEC.  You can see how awesome the season blend and moisturizer looks on this cut of meat.

Frontier Meats Wild Boar Frenched Rack

This is after the intern temp had hit about 130° and it was time to pull it off and let it rest while I cranked the grill up to 500° for a quick sear.

Frontier Meats Wild Boar Frenched Rack

Here’s the rack moments after I slather the herb dressing all over it.

Frontier Meats Wild Boar Frenched Rack

Still resting…..looking amazing.

Frontier Meats Wild Boar Frenched Rack

Another angle to show how gorgeous this cut of meat is.

Frontier Meats Wild Boar Frenched Rack

Sliced and ready to serve!

Frontier Meats Wild Boar Frenched Rack

One more money shot 🙂

Frontier Meats Wild Boar Frenched Rack

 

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One Response to Texas Wild Boar Frenched Rack

  1. Chris November 23, 2013 at 3:01 pm #

    I found this of interest since I have a coffin freezer full of 5 wild pigs that we harvested on our trip to Florida at the end of summer. Unfortunately, my ribs are already broken down (whole spare and back ribs combined) without the loin attached.

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