Fricassée de marcassin

Name: Fricassée de marcassin (Fricassée of Young Wild Boar)
Yield: Serves 6
Cuisine: France
Ingredients: 3½ fl oz (90 ml) nut oil; 1 bouquet garni (thyme, bayleaf, rosemary, parsley and sage); Pinch of cayenne pepper; 1 bouquet garni (thyme, bayleaf, rosemary, parsley and sage); 1 bouquet garni (thyme, bayleaf, rosemary, parsley and sage); 2 pints (1 litre) red wine; 2 fl oz (50 ml) cider vinegar; 1 teaspoon sea salt; Black pepper; 5 fl oz (150 ml) double cream; 15 fl oz (450 ml) red wine; 1 carrot, sliced; 3½ oz (100 g) onions, sliced; 1 bouquet garni (thyme, bayleaf, rosemary, parsley and sage); 2 cloves garlic, halved; 1 bouquet garni (thyme, bayleaf, rosemary, parsley and sage); 1 bouquet garni (thyme, bayleaf, rosemary, parsley and sage); 4 lb (2 kg) wild boar, cut in bite-size chunks; 2 fl oz (50 ml) Calvados; Butter

Fricassée of Young Wild Boar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

You can use cubed leg of pork instead of wild boar, but marinate for 48 hours instead of 24.

Ingredients

4 lb (2 kg) wild boar, cut in bite-size chunks
Butter
2

Europe
France
Dinner
Main course
Gluten-free
Mediterranean

Method

Put the meat in a large bowl with all the marinade ingredients, adding the oil last. Leave to marinate at room temperature for 24 hours, turning occasionally.

When ready, remove the meat and sauté in butter in a large heavy-bottomed flameproof casserole. When the meat has browned, de-glaze with the Calvados and flame. Add the wine and an equal amount of strained marinade to cover the me