Carré De Javali (1603) Na Braza, C/ 1 Pêra Bêbeda & Batata Ao Alecrim Recipe

Name: Fernandes Steak House IIs Carré De Javali (1603) Na Braza, C/ 1 Pêra Bêbeda & Batata Ao Alecrim Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 kg Wild Boar Rack; 3 tbs Olive Oil; 4 cloves Garlic Cloves; 2 tbs Fresh Rosemary; 1 tsp Salt; 1 tsp Black Pepper; 1 Pêra Bêbeda (or similar pear); 250 ml Porto Wine; 2 tbs Sugar; 1 Cinnamon Stick; 500 ml Water; 800 g Potatoes (Yukon Gold or similar); 2 tbs Olive Oil; 1 tbs Fresh Rosemary; 1 tsp Salt; 0.5 tsp Black Pepper

Inspired by Fernandes Steak House II

Time1h 30m

Serves4

BBQ Rack of Wild Boar (160z), w/ 1 Boiled Pear in Porto Wine & Rosemary Potatoes

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Ingredients

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Main Dish

2.2 lb (1 kg) Wild Boar Rack

3 tbs olive oil

4 cloves Garlic cloves

2 tbs Fresh Rosemary

1 tsp Celtic sea salt

1 tsp black pepper

Boiled Pear

1 Pêra Bêbeda (or similar pear)

1.06 cup (250 ml) Porto Wine

2 tbs sugar

1 Cinnamon Stick

2 1/8 cup (500 ml) Water

Rosemary Potatoes

1 3/4 lb (800 g) Potatoes (Yukon Gold or similar)

2 tbs olive oil

1 tbs Fresh Rosemary

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Main Dish

Prepare the Wild Boar Rack

Preheat your barbecue grill to a medium-high heat. Rub the wild boar rack with olive oil, minced garlic, chopped rosemary, salt, and black pepper. Make sure it's evenly coated.

Grill the Wild Boar Rack

Place the seasoned wild boar rack on the grill. Cook for about 15-20 minutes per side, or until the internal temperature reaches 70°C (160°F). Remove from grill and let it rest for 10 minutes before slicing.

Boiled Pear

Prepare the Poaching Liquid

In a saucepan, combine the Porto wine, sugar, cinnamon stick, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Poach the Pear

Peel the pear and carefully place it in the simmering liquid. Cover and cook for about 15-20 minutes, or until the pear is tender but not mushy. Remove from heat and allow the pear to cool in the liquid.

Rosemary Potatoes

Prepare the Potatoes

Wash and cut the potatoes into wedges. In a large bowl, toss the potato wedges with olive oil, chopped rosemary, salt, and black pepper until well coated.

Roast the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in a preheated oven at 200°C (400°F) for about 30-35 minutes, or until golden brown and crispy, flipping halfway through.