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!
Reply to this Topic
In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.
Like What You've Read?
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Get Started!
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
You're On Your Way to Sous Vide Success!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
Want to Level Up Your Sous Vide Game?
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
