Le Civet de Sanglier Chez Lou Bourdie

Lou Bourdie’s wild boar stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This is another recipe for Civet de Sanglier, this time from Madame Monique Valette of the restaurant Lou Bourdie at Bach. She does not marinate the meat beforehand but definitely recommends that plus le civet se rechauffe, meilleur est-il (‘the more it is reheated the better it is’).


  • 700 g wild boar (sanglier)breast or shoulder
  • 1 tablespoon goose or duck f


Make the dish the day before you plan to serve it.

Trim any fat or gristle off the meat and cut it into large cubes. Heat the fat in a casserole and brown the pieces on all sides. Set them aside. In the same pot add the chopped onions and sauter until they are almost caramelized. Add the chopped garlic then deglaze the casserole with the wine. Put in the couenne, bouquet g