Best Hellraisin Wild Boar Wrapped Wild Boar Recipes

WILD BOAR FLORIDIAN SAUSAGE

Steps:

• Dice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour.
• While your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl.
• When the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).

RACKS OF WILD BOAR

Steps:

• Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.
• Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.
• Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce.
• Combine all ingredients.
• Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.
• Allow to simmer for approximately 15 minutes.
• Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.

PASTRAMI RUBBED SMOKED BOAR WITH GRILLED RYE AND QUICK PICKLE SALAD

Steps:

• Set the wild boar strip loins on the counter for 30 minutes before cooking to allow the chill to come off.
• Preheat the oven to 275 degrees F.
• Make the pastrami rub by stirring together the salt, pepper, celery seeds, coriander seeds, garlic powder, mustard seeds and paprika in a mixing bowl. Rub both sides of the loins with the mustard, then loosely sprinkle the pastrami rub on the loins (don't rub it in). Insert a meat thermometer into the side of 1 loin.
• Set up a smoker on your stove top by adding the wood chips to the bottom of a foil-lined 4-inch-deep hotel pan. Turn on the heat and allow the wood chips to light, then allow some of the smoke to burn off, about 5 minutes. Place a 2-inch-deep perforated hotel pan on top. Add the loins and cover the pan with foil. Transfer the smoker to the oven and cook until the internal temperature of the loin is 125 degrees F, about 20 minutes.
• Place a large cast-iron pan over medium-high heat and add the 2 tablespoons olive oil. Place the loins in the pan and sear on one side until deeply golden brown and crusty, 3 to 5 minutes. Add the garlic and butter. When the butter has melted and starts to foam, baste the loins with it. Flip the loins and sear the other side, 2 to 3 minutes more, continuing to baste with the butter. Transfer the loins to a cutting board and let rest for 5 minutes.
• To serve, slice the loins and top with the Grilled Rye and Quick Pickle Salad. Spoon some of the extra dressing over the top and finish with a drizzle of extra-virgin olive oil.
• Place the jalapeños, Fresno chiles and shallots in a glass jar and pack them in tightly. Combine the rice wine vinegar, white wine vinegar, 1/2 cup water, the sugar, peppercorns, garlic, bay leaf and 1 tablespoon salt in a nonreactive saucepan and bring to a gentle boil, whisking until the sugar and salt dissolve. Strain the hot liquid into the glass jar until the jalapeños, Fresno chiles and shallots are completely submerged, then set aside for at least 20 minutes.
• Meanwhile, preheat a grill pan over medium-high heat. Place the rye bread slices on the pan and toast on both sides until slightly charred. Tear the bread into rustic chunks and set aside.
• Make the dressing by whisking together the olive oil, honey, mustard, lime juice and salt to taste in a small bowl. In a medium bowl, toss together the celery leaves, grilled bread and drained pickled jalapeños, Fresno chiles and shallots. Right before serving, add some of the dressing (reserving the extra) and toss to coat.