Serving roasted wild boar loin or rib rack makes for an impressive dish. Your guests will appreciate that you worked so hard just for them, when in reality wild boar is so easy to prepare. We have a great recipe for you at the end of the article. Try our Sage Apple Maple Glazed rib Rack recipe. Chef George shows you the step by step process to create this amazing dish.
Impress family and friends by serving roasted wild boar instead of ham.
Your hungry crowd will enjoy this sumptuous feast with wild boar at the center of the table
The meat is lean, more akin to wild meat than domestic pork.
Our full-flavoured wild boar loin or rib rack is a great choice for a holiday buffet or other festive event.
Wild boar meat is much leaner than commercially raised pork, and far richer-tasting.
Our wild boar are free-range animal grazing on a wide variety of forgeable food gets more muscle-enhancing movement, which generates a deeper, more flavourful meat than an animal confined and raised solely on grain; and there are no antibiotics or hormone supplements to worry about with our wild boar.
Wild boar loin is quite simple to prepare. Just smother it in herbs and oven roast.
Try our wild boar rib rack recipe at the end of the article.
But remember that Wild boar is exceptionally lean. This means that the meat should be carefully watched during cooking.
Unlike other exotic meats it must be fully cooked before you enjoy it, and unlike domestic meat, wild boar is extremely low in fat, which means it can dry out easily when fully cooked.
Cooked properly wild boar is meltingly tender, spectacular in flavor and nothing like the pale, grocery store pork so common on today’s market.
Here are some facts about Northfork Bison Wild Boar
Our wild boar is
- Humanely raised
- Exceptionally tender but lean
- Rich is flavour
- No antibiotics or hormones,
- Ships in an uncooked state
- Product of Canada
- Use within 3-5 days of receipt
Try our Wild Boar Recipe Below
Sage Apple Maple Glazed Rack of Wild Boar
- Rack of Wild Boar
- Fresh sage
- French shallots (5 or 6 heads)
- Mirpois made of chopped onion, carrots and celery
- ¼ cup White sugar
- 2 Apples peeled and diced
- 2 tbs. Butter
- 2 oz. Maple syrup
- 2 oz. cognac or brandy
- ¼ cup semi dry white wine
- 1 cup Beef stock
Preparing the ribs
Score the wild boar ribs crosswise
Season with pepper on both sides
Rub both sides with fresh sage
Prepare pan with your mirefois and rest of the sage
Let it sear at medium high on each side to a golden brown for two minutes each side
Take out the meat
Remove excess oil
To Prepare the Glaze
Place in the pan at medium high heat
- 2 tbs. butter
- French shallots
Caramelize items together to the colour of hazelnuts (light brown)
Flambé with the cognac by lighting the pan with a match to burn off excess alcohol
Add the white wine
Reduce the liquid by half
Add the maple syrup
Add the beef stock
Once you have your reduction it is time to add your chopped apples. You must addd the apples last so that they retain their crunch. You don’t want to end up with apple sauce.
Make a fairly large quantity because you will baste your wild boar 10 to 15 times
Add the apples at the end of the cooking process so they retain their crunch.
Let it boil for a few seconds
Remove and keep it in a bowl with a culinary brush
Baste the meat that has been resting on a pan
Put in the meat thermometer into the thickest section of the boar
Put it in the oven at 375°F
Cook the meat for 5 – 6 minutes remove and glaze baste again do this every 5 to six minutes
158° on the meat thermometer for a medium well done wild boar rack. After about an hour
Remove from the oven and leave to rest for about 10 minutes.
To carve the meat, cut toward the edge cutting through with a good amount of pressure
Finish off with another drizzle of the apple glaze mixture
Serve with assorted vegetables, mashed potatoes, and/or butternut squash