Have a rack of boar and no idea how to cook it? Don’t stress; we’ve cracked the code for cooking this lean game meat to perfection. Our easy recipe gives you a beautifully pink center while avoiding the dryness that often plagues wild game roasts.
The secret lies in a fragrant spice blend that complements the boar’s natural flavor, followed by a careful sear and gentle oven roast. By treating this lean cut with respect, we coax out its rich flavor while maintaining the moisture that makes each bite succulent.
A note about the flavor of wild boar:
Boar, by nature, is going to graze on a wild diet, unlike standard pork. The flavor will be noticeably different. It’s similar to the first time you tasted grass-finished beef compared to traditionally finished beef. And where the boar was grazing will alter the overall taste of the meat. We refer to this as the “terroir of meat” in the GirlCarnivore Meat Labs, just like with wine. Different regions and varietals give you unique tastes.
Ingredients
- Wild boar rib rack, frenched
- Kosher salt
- Oregano, Paprika, Onion powder, Garlic powder, Coriander
- Avocado oil
- Freshly ground black pepper
Substitutions
- Wild Boar: If wild boar is unavailable, a rack of pork can be used as a more accessible alternative, though the flavor will be much milder. A rack of pork is also bigger than a standard rack of boar, so increase the cooking time to reflect this.
- Avocado Oil: Olive oil can be used for its health benefits and availability.
How to Make Oven Roasted Rack of Boar
- Prepare the Rack: Trim the fat cap to an even quarter inch to ensure even cooking and optimal flavor release.
- Season: Liberally season the rack with kosher salt. Mix the spices in a bowl and add the oil, then coat it with the seasoned oil with a basting brush.
- Sear: Over medium-high heat, sear the rack in a smoking hot cast iron skillet, starting with the fat side down to render and crisp.
- Roast: Transfer the seared rack to a preheated oven and roast until it reaches an internal temperature of 140°F, ensuring it remains succulent and tender.
- Rest and Serve: Let the meat rest to redistribute the juices, then slice and serve to enjoy its full, robust flavor.
Recipe Tips
- Monitoring Temperature: Use a reliable meat thermometer to ensure the boar does not overcook. Wild boar should be cooked carefully to avoid drying out. You want an internal temp of 140 degrees F for a perfect slice.
- Resting Time: Allowing the rack to rest after roasting is crucial for a juicy result. This step ensures the juices settle and the meat remains moist and flavorful.
How to Serve Oven Roasted Rack of Boar
Serve this exquisite dish with sides that complement its rich flavors, such as roasted root vegetables or a creamy polenta. A simple green salad dressed with a vinaigrette can add a refreshing contrast to the dish.
How to Store and Reheat
Leftover rack of boar can be stored in the refrigerator for up to three days. Wait for it to cool and wrap it tightly in foil before popping it in the fridge.
To reheat: Reheat in a 325°F oven covered loosely with foil until warmed through, about 10-15 minutes, to maintain moisture and prevent drying out.
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Oven roasted Rack of Boar Recipe
Ingredients
- 2 to 3 lbs wild boar rib rack Frenched
- 1 tsp Kosher Salt
- ½ tsp Oregano
- ½ tsp Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- ¼ tsp Coriander
- 1 tbsp avocado oil
- Freshly ground black pepper
Instructions
- Trim the fat cap if needed for an even ¼” layer of fat
- Season the boar on all sides with a liberal sprinkle of salt
- Whisk the oregano, paprika, garlic powder, onion powder, and coriander in a bowl.
- Add the oil and mix to combine.
- Brush all sides of the pork with the seasoned oil blend.
- Preheat oven to 375 degrees F
- Preheat a cast iron skillet over medium-high heat until just smoking.
- Sear, fat side down, for about 5 minutes until browned.
- Using tongs, flip the roast sear both ends of the roast, one at a time.
- Off heat, flip, and place in oven.
- Cook the rack of boar until internal temp reaches 140 degrees 5, 20-30 minutes.
- Rest 10 minutes.
- Slice by running a sharp knife between each bone for individual portions and serve immediately.
Notes
Nutrition
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