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Wild Boar Chops

Kyle_Swanbeck_13795

So my boss at work has been inspired to order in some wild boar chops. We were talking about preparations of it. I was wondering about doing it sous vide. Have any of you out there had any experience with it and if so what was the best time and temperature did you cook it at? I appreciate any help with this.

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

ask @Johan_Moe_15444 , He be "The MeatMan"......

artstype

I have cooked wild boar like pork. It has a stronger flavor, but even that is a matter of the source. It seems in the US, much "wild boar" are feral pigs from Texas, which is not exactly the same thing. They have "gone wild" for a few generations in some cases, but not the wild boar I associate with European experience.

Matthew_Snyder_68770

Presuming you're talking about what Clay is talking about (Broken Arrow Ranch ftw!), my experience is that I like to cook them a skosh more than something like a heritage breed pig, or something from Spain. Just a few degrees C, nothing major. Time will be the same as you'd normally do, so call it 45 minutes at 63°C for a loin chop.

Kyle_Swanbeck_13795

Thanks guys. That is basically what I was thinking. Just wanted to see if others had the same thoughts or experience.