Le Civet de Sanglier

A rich stew of wild boar

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The most popular way of preparing sanglier is undoubtedly en civet. Large quantities can be prepared at one time if a boar happens to be caught and is not sold on. Le civet can also be canned and preserved indefinitely. The French are great canners – after all, a Rouergat from Decazeville invented the process. They are just as likely to put up their conserves in tins as in glass bocaux. Someone in every village has a canning machine and every village ironm