Chef Sarah Wong demonstrates how to French (clean the bones) a wild boar rack.

Buy Wild Boar (whole & cuts): [ Ссылка ]

Transcript:
"The term "Frenching a rack" comes from the technique of cleaning the bones off for presentation.

To French the rack we first want to start by scoring the rack right around where we want the exposed bone to start. So you'll notice that I cut a little bit higher than the curvature of the rack itself.

Making some incisions along that line, after I scored the line to be able to see and stay consistent.

I go all the way through, then I'm going to scrape and score the membrane [on the back of the bones]. What that allows me to do is to take the meat that is in between those bones and peel it away evenly.

So once you've got the membranes nice and open, you can then go through and clean each of the bones by pulling the rib out of the membrane and away from that meat.

This method does require the most work and effort, but when you're trying to do a whole roast or individual chops, it gives you a much prettier appearance.

To cut the flap off, you can just 'step on the garden rake' [press on one end to lift the bones up on the other] and then cut from behind to cut that flap meat off that has the membrane holding it all together.

You can grind this [flap meat] down for any number of ground meats or cook it up as boneless rib meat."

свернуть