Wild Boar Chops w/ Apple Mustard Sauce


  • 1 Small Wild Boar Rack
  • 1 sprig Fresh Rosemary
  • 2 tbsp minced Shallot
  • 2 tbsp minced Parsley
  • 1 tbsp minced Rosemary
  • ½ cup White Wine
  • 1 tsp Dijon Mustard
  • ¾ cup Heavy Cream
  • 1 tsp Apple Cider Molasses


Preheat your sous vide water bath to 140F.

Season the rack with salt & pepper (use less than you would when grilling, broiling, etc). Put it in a vacuum bag with the rosemary.

Put the rack in the water bath, let it come back to 140 degrees, and then cook for 1 ½ hours.

Remove the rack from the bag & dry off all the surface moisture. Get a large frying pan or cast iron skillet, oiled with 2 tbsp of high-heat oil, very hot.

Press the rack down into the surface of the pan, bone-side up, to develop a nice sear. Repeat with the bone side (getting a good sear will be tricky, but do your best).

Optional: Use a kitchen torch to brulee the bones for a better presentation.

Remove the rack from the pan & drain off most of the fat.

Add the minced shallot, a pinch of salt and the white wine. Cook until the pan is almost dry.

Add the mustard, cream, minced rosemary, minced parsley & apple cider molasses.

Simmer to reduce to the sauce consistency you prefer.

Cut the rack into chops or double-chops. Serve with the mustard crème sauce and your choice of sides.

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