One of the things I enjoy about cooking is going beyond the boundaries of what I know and have experienced. A couple of weeks ago I stopped at Jim’s Fallbrook Market for some sushi grade ahi tuna and came across a rack of wild boar there. My only experience with cooking wild boar were meatballs, and I’ve had wild boar sausage at the Brats Brothers. My culinary curiosity started tingling, so I ended up getting the rack. This lovely rack was going to be used for a notable occasion and so it went into the freezer…. possibly sous vide rack of wild boar?
I decided to Sous Vide Rack of Wild Board in honor of a close friends birthday. While the racked thawed, I did some research over few days on how to prepare a rack of wild boar and for any recipes, I could draw from for inspiration. I even got some great tips from a Foodie group I’m a member of on FB. I came to the conclusion that I would cook the rack with the sous vide method and take the minimalist approach to seasoning and marinade so that we could appreciate the unique flavor of the wild boar.
I cooked the rack at 138F for 2.5 hours. After removing the rack from the vacuum sealed bag, I seared it in a hot cast iron skillet. I glazed the rack with bbq sauce and cooked it in the oven at 375F for 45 minutes to bring USDA recommended internal temp to 165 for wild boar.
The results turned out well. The rack was juicy, but I can’t help but think that it could have been a bit more on the rare side. It’s a good feeling when you try something new and itr turns out have been a good choice after all. I look forward to cooking this again.
1 tbsp of liquid smoke
1 tbsp of Worcester sauce
Alder Smoked Salt
3 sprigs of fresh thyme
3 leaves of sage
Liberally rub the rack with the salt and peppercorns, place rack in a vacuum bag and add the remaining ingredients before vacuum sealing. Let marinate over night.