wild boar huckleberry

Wild Boar Chops w/ Sage Huckleberry Sauce

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Wild Boar Chops w/ Sage Huckleberry Sauce

Makes 2-4 Servings

Rich, perfectly cooked sous vide wild boar chops paired with a fruity/tangy/herby sage & huckleberry sauce evoking the forest.

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

  • Flake Salt & Fresh Sage for Garnish



Preheat your sous vide 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 sage.

Put the rack in the water bath, let the water temperature 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 all but a teaspoon of fat out of the pan, and add the shallot, garlic, balsamic vinegar, veal/beef demi and huckleberries.  Season with salt & pepper to taste.

Simmer the huckleberry mixture until the pan is almost dry.  Stir in the sage and the butter.

Cut the rack into individual chops.  Serve them with the huckleberry sauce and your side of choice.

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