Wild boar stew with flavours of the Cévennes

Daube de sanglier aux saveurs des Cévennes

Preparation info
  • Serves:


    • Difficulty


    • 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.


  • 1.5 kg (3 lb 5 oz) wild boar
  • 1


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