Racks of Wild Boar

• 2 whole frenched racks of Texas wild boar (recommended: Frontier Meats)
• 4 ounces Southwestern seasoning blend, recipe follows
• Parker County Peach Barbecue Sauce, recipe follows

1. Clean the racks of wild boar of any sinews and excess fat.
2. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.
3. Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.
4. Allow to rest for about 10 minutes before cutting into chops.
5. Serve with Parker County Peach Barbecue Sauce.
6. 5 parts iodized salt
7. 2 parts granulated garlic
8. 2 parts fine black pepper
9. 2/3 part cayenne
10. 3/4 part dried thyme
11. 3/4 part dried oregano
12. 2 parts paprika
13. 1 part onion powder
14. 1/2 part dried basil
15. 1/2 part cumin
16. 2/3 part coriander
17. 2 parts chili powder
18. 1/2 part dry mustard powder
19. Combine all ingredients.
20. 1 sweet onion, diced
21. 3 ounces butter
22. 4 local fresh peaches, peeled and diced
23. 3 ancho chiles, stems and seeds removed
24. 12 ounces ketchup
25. 1/2 bunch chopped cilantro leaves
26. 3 ounces brown sugar
27. 3 ounces bourbon
28. 1 lime, juiced
29. 1 pint chicken stock
30. Salt and pepper
31. Saute the onions in butter until soft.
32. Add in the remaining ingredients and bring to a simmer.
33. Allow to simmer for approximately 15 minutes.
34. Puree with a stick blender until smooth, then check for seasonings.
35. Cool to room temperature and refrigerate.
36. Yield: about 2 to 3 cups
37. Prep Time: 5 minutes
38. Cook Time: 25 minutes
39. Ease of preparation: easy

frontier, seasoning blend, parker

Taken from www.foodnetwork.com/recipes/racks-of-wild-boar-recipe.html (may not work)