The Russian Boar I killed in Michigan was certainly not as tender as store bought pork and the first pork chops I made were fried in a pan and were as tough as you would expect for a Russian boar that forages. This meant that sous vide would be a far better way to prepare them.
When I butchered I cut them to be boneless.
The seasonings were simple. Course salt, Fresh ground black pepper and garlic powder.
Then I vacuum sealed them in 4 packs
My crock pot serves as my sous vide cooker. I heated the water to 145 and placed the packs in the water bath.
3 Hours later.
As usual, sous vide meat is not very appealing right out of the sealer bag. They must be patted dry before the searing step.
I seared the chops in a very hot cast iron pan for about 1 minute on a side just to give them a crust. Then rested them for 5 minutes.
Incredibly moist and super tender.
As I have many, very large pieces of meat from recent hunts that exceed the size of my crock pot, and because I really enjoy cooking souse vide,I bought a sous vide machine and reservoir and a searzall torch attachment for pieces of meat too big for cast iron pans.
Last Edit: May 5, 2018 8:14:47 GMT -6 by Ron Kulas