Civet of Wild Boar

I have used this recipe instead of a hare or duck recipe because of the addition of anchovies to the sauce, which is perhaps more interesting than the classic Civet de Lièvre. Nevertheless, the recipe can be used for hare or duck by the addition of 225 g (7 oz) of smoked belly pork batons to the garnish, cooked with the onions and omitting the anchovy paste. Pork blood is readily available at Chinese butcheries and can be substituted for hare or duck blood if you wish. The recipe is also de