Oven roasted Rack of Boar Recipe

Sliced boar rack on a black slate platter, garnished with fresh arugula and cherry tomatoes, sprinkled with salt.

5 from 1 vote

Oven roasted Rack of Boar Recipe

Want to master cooking rack of wild boar? Our recipe starts with a flavorful spice rub, follows with a perfect sear, and finishes in the oven for a juicy, pink center.

Prep Time5

Cook Time30

Resting Time5

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 311kcal

Author: Kita Roberts

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

Wild game will vary in size and is less standardized than traditionally processed meats. Use our cooking time as a guideline only and rely on a digital meat thermometer for the most accurate results.

Estimate 2 to 3 bones per serving when planning how much to buy. We ordered our boar through Fossil Farms. Check out our favorite places to buy meat online.

We highly recommend serving this with a sauce to help cut the 'gamey' flavor that someone who is new to wild boar may notice. A gremolata is a great option for bright herbaceousness and acidity from the lemon. A pesto would be fabulous as well.

Nutrition