Wild boar resembles to pork, but the meat is leaner and more richer tasting than domestic pork.

Our full-flavored wild boar loin or rib rack is a great choice for a festive event.

Our wild boar are free foraging animals. We do not use any chemical additives. No antibiotics, no added hormones, no steroids or any other unnatural practices are used.

Wild boar loin is very easy to prepare. Just smother it in herbs and oven roast. Or you can marinate it in wine and herbs in the fridge for up to 6 hours.

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.

Cooking the meat to an internal temperature of 160 to 170° F will insure your safety as well as provide the most pleasant texture for your meat.

Cooked properly wild boar is meltingly tender, spectacular in flavor and nothing like the pale, grocery store pork so common on today’s market.

Wild Boar rib rack makes for a superb presentation at your dinner party or family gathering. Your guests will be impressed at what a gourmet cook you are, when in reality this is an easy dish to prepare.

Our recipe (compliments of Northfork Bison's Chef George) for Sage Apple Maple Glazed rib rack is delicious.

Here are the step by step instructions for this wild boar rib rack recipe.

Sage Apple Maple Glazed Rack of Wild Boar

Ingredients

• 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

Cooking Method

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
• Sugar

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

(Recipe courtesy of Northfork Bison Ranch)

Watch This Step by Step Instructional Video and Create a Delicious Wild Boar Rib Rack