Wild Boar Loin with Beetroots and Chèvre cream
BBQ and food nerd that loves combining Sous Vide and BBQ to create new and interesting way to enjoy food. Sous Vide is an all-around the year thing, just as firing up a BBQ, which might not be that common in the cold weather of Sweden. You can find my profile on inst ...
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 4
1.3 lbs Wild boar loin
2 Rosemary sprigs
2 Garlic cloves
6-8 Beetroots
6 oz Chèvre goat cheese
0.4 – 0.6 cups Crème fraiche
0.5 tablespoon honey
10 oz Spinach
Cooking Oil
Butter
Salt
Black Pepper
Olive Oil
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 59ºC / 138.2ºF
-
Step 2
Pick the rosemary sprigs. Slice the garlic cloves thin. Trim the boar loin and then rub the loin with rosemary.
-
Step 3
Put the loin in a vacuum bag, then spread out the garlic slices out on each side of the meat. Seal the bag using a vacuum sealer. Place in water bath.
-
Step 4
Mix the chèvre and 0.4 cup crème fraiche into a smooth sauce. Season with salt and honey to taste and add additional smaller amounts of crème fraiche if needed. Store in the refrigerator until it is time for plating.
-
Step 5
Boil the beetroots in salted water for approx. 40 minutes or until soft. Let them cool of a bit so you can handle them and then peel them and chop them into smaller parts. Put them in a bowl and add some olive oil and salt.
-
Finishing Steps
-
Step 0
Take out the chèvre cream to let it warm up a bit.
-
Step 1
Remove the bag from the water bath and remove the garlic slices and rosemary from the loin. Heat up a cast-iron pan on high heat and sear the loin using cooking oil and butter, and add the garlic and rosemary and spoon the butter over the loin. Put aside.
-
Step 2
Lower the heat slightly, and sear and brown the chanterelles in butter. Season with salt and black pepper. At the end, add the spinach and stir until soft.
-
Step 3
Slice the loin and add sliced loin and beetroots to the plate one after another. Season with some black pepper and then add the chanterelle/spinach mix on top.
-
Step 4
Fill a piping bag with the chèvre cream and press out small amounts around the plate. Optionally, you can also add additional honey to the plate. Enjoy!