Wild zwijn rack op de Big Green Egg | Hoe maak je wild zwijn op de BBQ

wild boar rack

🥗Healthier: venison rack

💰Cheaper: pork rack

Venison is leaner and has a similar flavor profile, while pork is more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains acidity; grape juice is a budget-friendly option.

Light the Big Green Egg and let it reach 130 degrees Celsius.

Soak apple wood chips in water for about 10 minutes to prevent them from catching fire too quickly.

Place the soaked wood chips in a basket on the charcoal to start smoking.

Cut cooked beetroots into quarters or halves and add them to the Big Green Egg to smoke for 8 to 10 minutes.

Peel the potatoes for the mashed potatoes and prepare to boil them.

Remove the basket of wood chips from the Big Green Egg after smoking the beetroots.

Add a shallot and wild mushrooms to a blender, then blend until smooth.

Heat a frying pan with olive oil and add the blended mixture to cook off excess liquid, adding salt and pepper to taste.

Add 2 teaspoons of Crema di tartufo to the mushroom mixture and cook until bubbling.

Remove the membrane from the wild boar rack using a sharp deboning knife.

Butterfly the wild boar rack to create space for stuffing.

Boil the potatoes in salted water until cooked.

Prepare the stuffing by adding wild mushrooms, brie, and fig jam to the butterflied wild boar rack, then tie it up securely.

Place the stuffed wild boar rack on a stainless steel grid in the Big Green Egg, using a conveggtor for indirect cooking at 180 degrees Celsius.

Insert a digital thermometer into the thickest part of the meat, setting it to notify when the core temperature reaches 62 degrees Celsius.

Prepare the mashed potatoes by mashing them with warm milk and mixing in the smoked beetroot.

Check the thermometer app to monitor the cooking progress of the wild boar rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary