Rack of Wild Boar with Whiskey Apples, Pont LeVeque, and Cipollini Onions

Rack of Wild Boar with Whiskey Apples, Pont LeVeque, and Cipollini Onions

This recipe was provided by Chef David Bull after his Wild Boar battle on Iron Chef America vs Chef Bobby Flay.

1 Broken Arrow Ranch Wild Boar Chop Ready Rack
Salt and pepper
4 Granny smith apples
2 oz Granulated sugar
4 oz Whiskey
4 oz Pont LeVeque, large dice
6 Cipollini Onions

Cipollini Onions
Cipollini onions are small, sweet onions whose flat shape makes them great for roasting. If cipollini onions are not available shallots may be substituted. Preheat oven to 450° F. Peel the onions and spread them on a roasting pan in a single layer. Roast for about 15 minutes, turn onions over and roast for another 15 minutes. Slice roasted onions in half before plating.

Wild Boar Rack
Preheat oven to 400° F. Season wild boar rack with salt and pepper. Sear rack in a pan with a little oil over high heat. Transfer to the oven on a roasting rack. Using a meat thermometer, cook until the rack's internal temperature reaches 150° F. Remove and allow to rest about 10 minutes before cutting into individual chops.

Whiskey Apples
Medium dice four granny smith apples. Over high heat in a sauté pan, caramelize 2 ounces granulated sugar. Add apples, toss, and deglaze with 4 ounces whiskey. Cook off alcohol and remove to cool.

Plate Assembly
On four large dinner plates, alternate the cheese and halved onions in a line. Place a large spoonful of the whiskey apples next to the line. Slice the rack of boar into individual chops. Place two on each plate. Serve immediately.

Serves 4.

Prepared on Food Network's Iron Chef America, Battle: Wild Boar by
Executive Chef David Bull, Chef de Cuisine Josh Watkins and Sous Chef Jason Maddy - The Driskill Hotel