Rack of Wild Boar

Ingredients

• Wild boar rack (1 (about 2-3 pounds))
• Salt (to taste)
• Black pepper (to taste)
• Garlic (4 cloves, minced)
• Fresh rosemary (3 sprigs, plus more for garnish)
• Olive oil (2 tablespoons)
• Red wine (optional) (1/2 cup (for deglazing))
• Beef or chicken stock (1 cup (for sauce))
• Butter (2 tablespoons (for sauce))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the rack of wild boar generously with salt and black pepper on all sides.
3. In an oven-safe skillet, heat the olive oil over high heat until shimmering.
4. Carefully sear the rack of wild boar in the skillet for about 2 minutes per side until browned all over. This step enhances the flavor and texture of the meat.
5. Add the minced garlic and rosemary sprigs to the skillet, allowing the garlic to become fragrant, about 1 minute.
6. Transfer the skillet to the preheated oven and roast for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Once cooked, remove the skillet from the oven and let the rack of wild boar rest for 10 minutes to allow the juices to redistribute.
8. While the meat is resting, make a quick sauce by placing the skillet over medium heat. If desired, pour in the red wine to deglaze the pan, scraping up any browned bits. Add the stock and bring to a simmer, cooking for 5-7 minutes until slightly reduced.
9. Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
10. Slice the rack into individual chops and serve drizzled with the sauce. Garnish with additional rosemary sprigs if desired.