Wild Boar Rack with Whiskey Apples

butchering a wild boar legWild boar is something we look forward to eating every time we visit my mother in France. She pulls the boar leg out of a chest freezer, still covered in its coarse hair, saved up for us from the fall hunting season. It’s not only thoroughly entertaining to watch her butcher the beast, it also tastes delicious. Even the kids love it, having seconds and sometimes even thirds. We never expected to ever be eating wild boar in Chicago, but thanks to a new delivery service called Artizone, we feasted on a wild boar rack with whiskey apples last week.

Roasted Wild Boar with Whiskey ApplesArtizone launched in Chicago on February 15, delivering artisan products from specialty stores like Gepphert’s Meat Market and Hendrickx Belgian Breadcrafter. I was given a $50 gift certificate to try out the service and I quickly filled my cart with wild boar and a whole duck. On a whim, I also threw in some butter croissants. I was tempted to also order a little alligator meat, but restrained myself with the rationalization that it would probably taste like tough chicken.

The Artizone customer service experience was top-notch: I received two calls from an exceedingly polite man to adjust my delivery time to deliver the croissants just out of the oven. My order arrived as scheduled, carefully wrapped in butcher paper. The wild boar rack was much smaller than I had imagined, more like a small French rack of lamb than part of a monstrous hairy beast which was a welcome surprise. I’ll leave the skinning to my mother in France.

Wild Boar Rack in Roasting PanI roasted it with a little mustard bread crumb coating, and although the meat was tasty, the highlight of the meal was definitely the whiskey apples I served alongside. Incredibly easy to whip up, they were lick the bowl clean good, a repeat to be served with pork, steak, and even ice cream.

I’m not sure that I’ll be ordering wild boar again – I’ll probably wait til I return to France this summer tot eat my mother’s. But I will be ordering from Artizone again soon to try out their venison and see what other artisans they add to their roster. And who knows, next time, I may just have to succumb to the temptation of alligator meat.

Wild Boar Rack with Whiskey Apples
Prep time
Cook time
Total time
This wild boar roast recipe would also work with pork, but wouldn't sound as sexy!
  • 1 Wild Boar Rack
  • ¼ cup of bread crumbs
  • 4 Tablespoons of mustard
  • 4 Apples
  • ⅓ cup of brown sugar
  • 3 tablespoons of salted butter
  • ¼ cup of whiskey
  • salt and pepper to taste
  1. Preheat oven to 400° F.
  2. Combine the bread crumbs and mustard in a small mixing bowl.
  3. Sear rack in a pan with a little oil over high heat.
  4. Transfer to a roasting pan. Coat the meat with the mustard crumb mixture by patting it on.
  5. Using a meat thermometer, cook until the rack's internal temperature reaches 150° F, about 30 minutes.
  6. Remove and allow to rest about 10 minutes before cutting into individual chops.
  7. While the rack is cooking, cut the apples into thick slices.
  8. Heat a saute pan on high. Add the sugar and saute until it begins to caramelize, turning into a liquid and turning light amber.
  9. Add the butter and melt, combining with the caramel.
  10. Add the apples, toss to coat them on all sides with the caramel
  11. Add the whiskey, scraping the bottom of the pan to get all the caramel. Cook off alcohol for 1-2 minutes.
  12. Serve warm.

17 Responses to Wild Boar Rack with Whiskey Apples

  1. Hi, I’m going to try your recipe tonight, but I don’t see a suggested amount for the added butter in the ingredients list. Any advice?

    • Sorry not to get back to you on the day you wrote this comment Jim, we were away skiing. The recipe should read 3 tablespoons of butter. Hope the wild boar rack was good!

  2. Hi my name is Elisabeth I’m with a company named Frontier Meats. We specialize in wild boar and would love to use this recipe on our website. If given permission we would of course link it back to this post and your site. Thanks!

  3. I plan on cooking this very shortly, but I had two questions: what kind (brand) of both whiskey and mustard would you recommend? I am extremely excited about this!!!

    • Melody,
      I’m not a whiskey drinker so don’t have a particular brand to recommend, whatever is in your liquor cabinet will be fine. As far as mustard goes, it’s a very different story. No French’s here! I like grey poupon or any dijon style mustard. Enjoy and thanks for stopping by. – Vanessa

  4. Great recipe!! Thanks. Ive made it a couple times now. I found it difficult to pack on the mustard and bread crumbs so now i brush the whole seared rack with mustard and pack the bread crumbs on. more intense mustard flavor less fussing with crumbs.

  5. I’ve never cooked a rack of wild boar. Can you tell me the average weight of a rack and how many people it should feed?
    Thanks so much.

  6. I can answer that 🙂 Half kilo was enough for 3 people 🙂 my mod: didnt have mustard,so I grind together lots of garlic and paprika nuts and mix with oil from the pan 🙂 amazing!

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