Sunday, September 30, 2012

Bait to The Plate - Two Recipes for Wild Boar part 2

If hunting or cooking isn't your thing but you enjoy the eating part you can skip this read and make your reservations at Bonell's Fine Texas Cuisine.

I enjoy both so I will share a recipe from one of my favorite local chefs.  This recipe can be found in Chef Bonell's book Fine Texas Cuisine. Check out his bookstore for this and other delicious recipes from Venison Carpaccio to Margarita Cheesecake.

Rack of Wild Boar with Pomegranate Rum Sauce

Sauce
1 tablespoon chopped shallot
1 clove garlic
1 teaspoon canola oil
4 table spoons fum
8-10 pomegranate seeds
1/2 teaspoons pomegranate molasses
1 1/2 tablespoons veal demiglace
Pinch of kosher salt
1 tablespoon butter

Wild Boar
1 frenched wild boar rack
1 tablespoon Bonnell's Southwestern Seasoning (below)

Pomegranate Rum Sauce
In a medium saucepan, saute the shallot and garlic in canola oil for 1 minute. Add the rum and allow to flame off: then add all remaining ingredients, except the butter, and simmer together until the sauce thickens slightly. Add the butter ans swirl until the butter is melted and incorporated into the velvety rich sauce.

For an added degree of flare, add 1 tablespoon of 151 proof rum add the last second to the pomegranate sauce while in the pan. Flame and pour over the chops. Be careful doing this step, as serving flaming dishes can be quite dangerous. Never pour alcohol directly from a bottle into a hot pan. Pour from a glass instead.

Rack of Wild Boar
Rob the rack of wild boar thoroughly on all sides with the seasoning and allow to marinate for one hour. Roast the boar in a 375-degree F convection oven until the internal temperature reaches 130 degrees. Remove from the oven and allow to rest 5 minutes before cutting. Slice the boar rack into individual chops and pour the sauce over just before serving.  
Serves 2

Bonnell's Southwestern Seasoning
5 tablespoons iodized salt
2 tablespoon granulated garlic
2 tablespoons fine black pepper
2 teaspoons cayenne pepper
3/4 tablespoon dried thyme
3/4 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon onion powder
1/2 tablespoon dried basil
1/2 tablespoon cumin
2 teaspoons coriander
2 tablespoons chili powder
1/2 tablespoon dry mustard powder

Mix in a bowl and store in an airtight container.
This seasoning goes great with steaks as well.

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