Amt Ingredient
1 whole boar rack, frenched
1/2 oz. cardamon
1/4 oz. white pepper
1/2 oz. garlic powder
1 bay leaves, crushed
1/2 oz. coriander, dry
1/4 oz. juniper berries, crushed
1/2 oz. brown sugar
1/2 oz. salt
Andouille grit cake
(see separate recipe, below)
Procedure:
• Combine cardamon, white pepper, garlic powder, bay leaf, coriander, juniper, sugar, and salt; mix well.
• Season boar rack with salt, pepper, and 1/2 oz. of coriander spice rub.
• In a oiled sauté pan over medium/high heat, sear all sides of rack; place onto a roasting pan with a rack.
• Cook in 350-degree F. oven for 5 to 10 minutes, depending upon desired temperature.
• Allow boar rack to rest for 5 minutes before slicing and plating.
• Serve with andouille grit cake, mixed garden vegetables, and demi glace. Garnish with available seasonal wild
berries.
For the Andouille Grit Cakes:
Amt Ingredient
1/2 oz. whole butter
9 ozs. water
3 ozs. yellow stone-ground grits
2 ozs. heavy cream
1 oz. red bell pepper, small dice
1 oz. green bell pepper, small dice
2 ozs. andouille sausage (cooked), small dice
Procedure:
• Place butter and water into a sauce pot, and bring to a boil.
• Add in grits and stir with a whisk until suspended in liquid; cook for 15 minutes, stirring often.
• Remove from heat and fold in cream, peppers, and
sausage; season with salt and pepper to taste.
• Oil the bottom of a shallow baking pan or ramakin, and pour grits into baking pan; allow to cool through.
• Unmold cooled grits and cut into desired shape.
• To serve, heat grit cakes at 350-degree F. for 10 minutes.
Submitted by Kirk Deloach, Executive Chef, Biltmore Forest Country Club, Asheville, N.C.
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