- 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.