Sous vide wild boar loin at 140° for 3 hours then seared on hot cast iron for about 45 seconds on each surface.
Fennel and leeks braised at 450° covered for 20 minutes and uncovered for 20 minutes. Braising liquid: 1 C. chicken stock, 2 tbsp. Absinthe. 2 Tbsp butter sliced thin over the top and drizzled with white truffle oil. Stirred in 1/4C. heavy cream at last 10 min of cooking.
