Our friends at ChefSteps go hog wild with this recipe. They tapped game expert David Draper for some recipes using the Joule sous vide machine. This one – based on a German-style roast – is perfect for a winter’s eve. Start with our wild boar shoulder, already rolled and tied, and follow the easy steps.
Wild hogs have a bad rap as table fare. Truth is, feral pigs are flavorful but can run a little lean since they’re constantly foraging for feed. But a liability for traditional cooking techniques is an opportunity for Joule. Cooked sous vide, with a traditional marinade of Austrian beer and mustard, this wild boar comes out tender, juicy, and incredibly tasty.
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The beer, mustard and spices from the sous vide bag are cooked down with starch to make a rich, glossy sauce.
Are you a sous vider? If not, check our post to learn more about this culinary technique.