2 whole frenched racks of Texas wild boar (recommended: Frontier Meats)
4 ounces Southwestern seasoning blend, recipe follows
Parker County Peach Barbecue Sauce, recipe follows
5 parts iodized salt
2 parts granulated garlic
2 parts fine black pepper
2/3 part cayenne
3/4 part dried thyme
3/4 part dried oregano
2 parts paprika
1 part onion powder
1/2 part dried basil
1/2 part cumin
2/3 part coriander
2 parts chili powder
1/2 part dry mustard powder
1 sweet onion, diced
3 ounces butter
4 local fresh peaches, peeled and diced
3 ancho chiles, stems and seeds removed
12 ounces ketchup
1/2 bunch chopped cilantro leaves
3 ounces brown sugar
3 ounces bourbon
1 lime, juiced
1 pint chicken stock
Salt and pepper
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