Norma ECOSTRIKE .308 Winchester 165gr
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Recipe: Grilled wild boar rack of pork with potato salad and truffle mayonnaise
In our series of Friday recipes we will start with a tempting recipe right from the grill
Rack of pork is a fine cutting detail on the wild boar. The rack of pork is a part of the pork loin where a piece of the ribs are left. The racks can be grilled in the oven, sliced and fried as individual chops and you can also put them on the grill as in this recipe.
You need:
- For the grill:
- Rack of pork of wild boar
- Fresh rosemary
- Juniper
- Aluminum foil to wrap the meat in for the grill - For the potato salad:
- 300 g potatoes
- 100 g carrots
- 50 g fennel
- 50 g plums
- 100 g dried apricot
- 50 g walnuts
- 50 g chevré
- 100 g point cabbage
- 50 g broccoli
- 50 g aspargus
- 30 g radish - The mayonnaise:
- 2 eggs
- 2 teaspoons dijon mustard
- 2 teaspoons white wine vinegar
- 1.5 dl rapeseed oil
- 1 pinch of salt and pepper
- 1 tablespoon truffle oil
Here's how you do it:
On the grill:
Start by rubbing the meat with a spice mixture of your choice toghether with the rosemary and the juniper berries. Place the meat in the aluminium foil and put it on the grill.
Prepare the potato salad:
Wash the potatoes and chop them in two pieces. Divide the point cabbage in desired size. Put the potatoes in a bit of aluminum foil together with salt, pepper and butter and place it on the grill. Place the point cabbage on the grill so that it gets a little color. Chop the remaining vegetables in what size you would like in your potato salad and place it in a bowl. When the potatoes and point cabbage is done, put them in the salad too. Put the chevré and walnuts on the top.
Mix truffle mayonnaise:
Mix egg yolks, mustard and vinegar. Add oil drop by drop while constantly mixing. Season your mayonnaise with salt, pepper and truffle oil.
