Farmer's market this Saturday

Just a quick heads up, we got a great buy on rack of wild boar, so we're bringing a bunch on Saturday. They're great on the grill (rub 'em with a paste of rosemary, garlic, salt and pepper) and sear over high heat until the internal temp is 145-150 (for rare). And while at the farmer's market, if it were me, I'd pick up some fresh peas or brussel sprouts and saute or steam 'em, roast and puree a few sweet potatoes, and make a port/red wine reduction for a sauce. Or, depending on the price of chanterelles, grab a box of them as well, puree them with water or madeira, simmer until all the liquid is gone, then whisk them into the reduction at the last minute. To paraphrase Homer Simpson, mmmmmmmm-boar!