Morel-Crusted Rack of Wild Boar with Fig Habanero Barbecue Sauce

Morel-Crusted Rack of Wild Boar with Fig Habanero Barbecue Sauce Ingredients

1 rack of wild boar 2 3/4 to 3 pounds, frenched (see Chef Jamie's Tips) and silver	2 1/2 ounce Morel mushrooms dried
Kosher Salt and Freshly Ground Pepper to taste	1 cup Creole mustard
3 tablespoons olive oil

Instructions for Morel-Crusted Rack of Wild Boar with Fig Habanero Barbecue Sauce

1. Bring the boar to room temperature and season it generously on all sides with salt and pepper.

2. Place a large roasting pan over two burners on the stovetop, and turn the burners to high heat. Add oil to pan and heat until it's smoking. Add the boar, bone side up, and sear it for about 1 1/2 minutes, or until brown. Turn the meat and sear the other surfaces until brown. Remove the boar.

3. Grind morels in an electric coffee grinder until the consistency of cracked pepper, not too fine. Spread Creole mustard evenly over the boar, being sure to spread in between each rib. Pat ground morels into mustard to form an even crust.

4. Place the boar back into the pan and roast in the oven at 325 for 10 to 12 minutes, or until the meat is medium with an internal temperature of 128 degrees F. to 130 degrees F.

5. While the boar is roasting, make the sauce. (See Fig Habanero Barbecue Sauce Recipe)

6. To serve, place a portion of the lasagna on each dinner plate. Drape two chops over lasagna and drizzle sauce over chops and around the plate.

Main Ingredient: Wild BoarCuisine: Creole

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