Sous Vide Rack of Wild Boar with Sous Vide Sausage Fig Dressing and Fig Port Sauce

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This rack of wild pig is slowly cooked in a water oven to create one of the most tender racks I’ve ever made. Wild pig loin has very little fat, so it can be a challenge to cook without drying it. But with the help of sous vide cooking, the result is nothing short of perfection. I also made a wonderful sausage fig dressing which was also easy to make in the water oven. Once I made the dressing, I placed it in canning jars and sealed them, and cooked them in the same water bath as the rack. After removing them from the water bath, I coated them with some bread crumbs and melted butter. Just a few minutes under a broiler, and the dressing had a nice crispy crust, while the inside was meltingly tender.
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SOUS VIDE RACK OF WILD BOAR WITH SOUS VIDE SAUSAGE FIG DRESSING AND FIG PORT SAUCE
Serves 4
This rack of wild pig is slowly cooked in a water oven to create one of the most tender racks I've ever made. Wild pig loin has very little fat, so it can be a challenge to cook without drying it. But with the help of sous vide cooking, the result is nothing short of perfection. I also made a wonderful sausage fig dressing which was also easy to make in the water oven. Once I made the dressing, I placed it in canning jars and sealed them, and cooked them in the same water bath as the rack. After removing them from the water bath, I coated them with some bread crumbs and melted butter. Just a few minutes under a broiler, and the dressing had a nice crispy crust, while the inside was meltingly tender.
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Prep Time
2 hr
Cook Time
8 hr
Prep Time
2 hr
Cook Time
8 hr
For the Rack of Wild Boar (Pig)
  1. 1-8 rib rack of wild boar
  2. 4 sprigs fresh thyme, leaves only
  3. 1 stem fresh rosemary, very finely minced
  4. 3 cloves garlic, finely minced
  5. 2 tsp. onion powder
  6. 1 tbs. kosher salt
  7. 1 tsp. cracked black pepper
  8. 1 bay leaf
  9. 4 tbs. butter
  10. **8 ice cubes of chicken stock
For the Sausage Fig Dressing
  1. 1 pkg. (6 ounces) fresh figs, ****remove 3 for the dressing and reserve the remaining figs for the sauce
  2. 6 ounces Italian wild boar sausage (may substitute domestic Italian sausage)
  3. 1/3 cup chicken stock
  4. 4 slices bread (about 1/4 cup)
  5. 1 egg, slightly beaten
  6. 2 shallots, finely minced
  7. 2 garlic cloves, finely minced
  8. 4 tbs. butter
  9. 1/4 cup small diced carrots
  10. 1 tsp. onion powder
  11. 1 tsp. garlic powder
  12. 1/4 tsp. dried thyme
  13. 1/3 tsp. dried sage, or 3 fresh sage leaves, julienne cut
  14. kosher salt
  15. black pepper
Topping
  1. 1/4 cup bread crumbs
  2. 2 tbs. melted butter
  3. kosher salt
  4. pepper
For the Fig Sauce
  1. 1/2 cup port wine
  2. 2 tbs. corn flour (corn starch)
  3. 2 tbs. butter
  4. ****reserved figs from dressing
  5. oil for sautéing
  6. **reserved liquid from the sous vide bag
For the Rack of Wild Boar
  1. Preheat the Sous Vide Supreme to 65ºC/149ºF.
  2. Make a dry rub from thyme, rosemary, garlic, onion powder, black pepper, and salt.
  3. Rub the rack of boar and place in the vacuum bag.
  4. Add the bay leaf, butter, and **8 ice cubes of chicken stock.
  5. Seal the bag.
  6. Place the vacuum sealed bag in the Sous Vide Supreme and set the timer for 6 hours (this will be when the dressing is added and the total time will be 8 hours). If not making the dressing, then set the timer for 8 hours.
For the Sausage Fig Dressing
  1. While the rack is poaching
  2. Tear the bread into small pieces into a large bowl and season with a bit of salt, pepper, onion powder, garlic powder, and set aside.
  3. Mince the garlic and shallots, and dice carrots and set aside.
  4. Remove the figs stems from three figs and slice the figs into small pieces and set aside (****reserve the remaining figs for the sauce).
  5. Remove the sausage from the casing and break up the sausage and set aside.
  6. In a large frying pan over medium heat, add butter, minced shallots, diced carrots, and minced garlic and season with salt and pepper, and sauté 2 minutes.
  7. Add the sausage and sauté until the sausage is mostly cooked, about 4 minutes.
  8. Add the thyme, sage, and chicken stock and heat for two minutes, then turn off heat for 15 minutes to cool, slightly.
  9. Once the sausage is cooled a bit, add the fig pieces.
  10. Pour the sausage mixture over the bread and add the egg and gently mix.
  11. Butter the inside of 4 jelly size canning jars and add a portion of the dressing to each and screw on the lid and ring to each.
  12. ***Place in the Sous Vide Supreme for the last 2 hours of the rack of pig cooking time.
  13. Once the dressing is done, remove them from the water oven and place on a cookie sheet and cool slightly.
To Finish the Sausage Fig Dressing
  1. Preheat the oven to low broil setting.
  2. Melt the butter in a microwave safe mug and add the bread crumbs and mix and season with kosher salt and pepper, to taste.
  3. Run a knife around the inside of the jar to release the dressings and remove them.
  4. Portion out the crumb mixture and top each dressing with it.
  5. Broil under low broil until the breadcrumbs are slightly browned, about 7 minutes.
  6. Serve with Rack of Wild Pig
To Finish the Rack of Wild Boar
  1. Mix the butter and corn starch to make a paste and set aside.
  2. Remove the rack from the Sous Vide Supreme and place on a cutting board, pat dry.
  3. Reserve the liquid from the vacuum bag and set aside.
  4. Heat three tablespoons oil in a cast iron pan over medium high heat.
  5. Once the pan is hot, add the rack and sear quickly on all sides, about 3 minutes total.
  6. Remove the rack back to the cutting board and add port wine to deglaze the pan.
  7. Add the *reserved liquid from the bag.
  8. Over high heat, whisk in the corn starch paste to thicken the sauce.
  9. Add any remaining figs to the pan.
  10. Slice the rack into 2 chops per person.
  11. Drizzle the sauce over rack.
Notes
  1. **To make the chicken stock ice cubes: Pour 3/4 cup chicken stock into an ice cube tray and freeze several hours.
  2. ***Place the sausage fig dressing jars in the LAST two hours of cooking time for the rack of wild boar.
  3. For presentation: I stripped rosemary sprigs to make skewers and skewered remaining figs and sautéed them briefly in a tablespoon of butter in a pan, but you may eliminate this step and just add the figs to the sauce.
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