Ragoût de Sanglier de la Fôret de Fontainebleau

Ragoût of Wild Boar with Juniper and Wild Mushrooms

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

On one memorable occasion, I was treated to this fine ragoût from the former royal forest of Fontainebleau, where wild boar still roam less than forty miles (sixty-four kilometers) from central Paris. With local cèpes and a notable vintage Burgundy, it was the feast of feasts. The luxurious sauce of the ragoût invites an accompaniment of puréed potatoes or Spaëtzli. The more robust the red wine, the better — it is used for both marinating and to make the sauce — so I would look for a Shiraz