Wild boar stew with flavours of the Cévennes

Name: Wild boar stew with flavours of the Cévennes (Daube de sanglier aux saveurs des Cévennes)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: Serves: 6
Cuisine: French
Ingredients: salt and freshly ground black pepper; 2 tbsp olive oil; 1 onion; 3 cloves; 1.5 kg (3 lb 5 oz) wild boar; 50 g (2 oz) chestnut flour; 100 g (3½ oz) mixed dried wild mushrooms; 75 cl bottle Cabernet Sauvignon from Languedoc; 100 ml (3½ fl oz) water; 250 g (9 oz) peeled chestnuts; 1 pig’s foot; 75 cl bottle vin de pays red wine; 1 bouquet garni; 3 carrots, sliced

Daube de sanglier aux saveurs des Cévennes

Preparation info

Serves:
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

New Bistro

By Fran Warde

Published 2009

About

In the autumn, when the shooting season begins, this dish is always on the menu at Blancardy and, as the air turns damp, it seems a great reason to enjoy this warming and delicious recipe. It needs to be marinated twice overnight so you need to start preparing it two days before serving.

Ingredients

1.5 kg (3 lb 5 oz) wild boar
1

Europe
France
Languedoc-Roussillon
Main course
Mediterranean
Autumn

Method

Two days before you prepare this dish, cut the boar into large cubes and place in a large bowl with the onion studded with cloves, the carrots, the bouquet garni and the vin de pays. Mix well, cover and leave to marinade for 24 hours.

The following day, drain the meat, reserving the marinade. Heat the oil in a large flameproof casserole and sauté the meat along with the pig’s foot and s