Grilled Wild Boar Rib Rack with a Coffee–Chestnut Sauce

Name: Grilled Wild Boar Rib Rack with a Coffee–Chestnut Sauce
Yield: Serves 4 to 6
Ingredients: 7 ounces (200 g) wild mushrooms, such as chanterelles or pied de mouton; 2 (14- to 20-ounce/400- to 600-g) racks wild boar, pan ready; 7 ounces (200 g) roasted chestnuts, sliced; 2½ to 3 cups (600 to 720 ml) game or chicken broth; About ¾ cup (180 ml) dark beer; 1 tablespoon butter; 1 tablespoon all-purpose flour; Shot of coffee; Freshly ground black pepper; Splash of cognac; Coarse sea salt

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

About

For wild boar, the back leg is the prime cut, although other delicious cuts include pork chops and ribs. We choose a rib roast, also called a rack, for this recipe. The taste is distinctly wild, which calls for a robustly flavored sauce.

Ingredients

For the Sauce

1 tablespoon butter
7 ounces (200 g) roasted chestnuts<

Main course
Sauce

Method

Make the sauce: Melt the butter in a skillet over medium heat and sauté the chestnuts until they brown, about 5 minutes. Add the mushrooms; sauté them until they release their liquid and are tender, about 3 minutes. Stir in the flour and cook, stirring, until there is no trace of white left, about 1 minute. Deglaze the pan with the beer, bring to a simmer, and simmer for 2