wild boar chops apple mustard

Wild Boar Chops w/ Apple Mustard Sauce

Sarah MickeyAll Recipes, Apple Cider Molasses Recipes, Rack Recipes, Sous Vide Recipes, Wild Boar Recipes Leave a Comment

Wild Boar Chops w/ Apple Mustard Sauce

Makes 2-4 Servings

Tender wild boar chops cooked sous-vide, then seared on the stove top & finished with an apple-mustard sauce.

If you don’t have a sous vide rig, you can also adapt this recipe for roasting in the oven, or slice the rack into chops and pan sear them.

Wild Boar Chops w/ Apple Mustard Sauce



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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