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Cook Time

2 h 30 min

Description

This wild boar rack with pumpkin and cream cheese board is an absolute highlight for special occasions! I especially like to make it in the autumn when Hokkaido pumpkin is in season. The tender wild boar meat, combined with the sweet pumpkin and creamy cream cheese, is simply an explosion of flavor. The preparation takes a little time, but the result is worth the effort. Perfect for a festive dinner with friends or family. If you like it a little spicier, feel free to add more chili peppers.

Ingredients (10 ingredients)

Preparation (8 steps)

Prepare wild boar

Debone the wild boar rack including the rib arch. Separate the meat from the ribs and clean the bone.

Chop thyme

Thermomix® Setting

3 sec/Speed 7

Place 3 sprigs of thyme in the mixing bowl and chop for 3 sec./speed 7.

Vacuum seal wild boar

Place the rack in a heat-resistant vacuum bag with a tablespoon of butter and the chopped thyme. Cook sous vide in a water bath at 60 degrees Celsius for 2 hours.

Prepare pumpkin

Halve the pumpkin, remove the seeds, and cut into thin wedges. Season with salt and drizzle with oil. Bake in the oven at 180 degrees Celsius for 15 minutes until the pumpkin wedges are lightly roasted.

Cook beans

Cook the beans in salted water until slightly firm to the bite (about 12 minutes), then toss in a pan with some butter. Season with salt and pepper.

Sear meat

Remove the meat from the bag and sear on all sides in a non-stick pan over high heat for two to three minutes. Finally, melt a piece of butter in the pan over low heat, add the meat and thyme sprigs and baste in the melted butter.

Arrange cream cheese

Spread the cream cheese in a wave-like pattern on a large wooden board using a palette knife or a tablespoon. Now add all the ingredients. Refine with black cumin, chili pepper rings, and olive oil.