Tuesday, 18 February 2014

Wild Boar Crown Rack

Wild Boar Frenched Crown Rack

wild boar frenched crown rack

- 700 gr wild boar rack frenched
- 500 gr shallot
- 340 gr cranberries
- 200 ml red wine
- 200 ml beef stock
- 5 juniper
- 1 bay leave
- salt and pepper

How To:
-  Tie up the frenched rack in a crown
- Sear the meat
- Cook the meat over indirect heat until 144 degrees Fahrenheit or 63 degrees Celsius
- Meanwhile cook the rest of the ingredients in a tray
- Let the stock and the wine reduce al the way.
- Let the meat rest and carve the meat at the table.

Ejoy the feast

Check out my video recipe

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