Sous vide wild boar (sanglier) fillets
In the Sous Vide Recipes Forum
Can anyone give me precise sous vide temperature/timing for small (4oz - 120 gms)sanglier fillets. Also, how long to rest them before searing in a pan for a minute or two to produce the Maillard reaction - then should they rest any longer, or serve immediately? Thanks in advance.
1 Reply So Far
When I've done sous vide boar I usually treat it like pork and I've had good results. For something that small it would probably just be a few hours at 135F or 140F to cook it through. You can sear it right after cooking and you should serve it right after you sear it.
I hope that helps some, let us know how your sous vide boar turns out!
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