Name: Le Civet de Sanglier Chez Lou Bourdie (Lou Bourdie’s wild boar stew)
Yield: Serves 4
Cuisine: French
Ingredients: 500 cl good red wine, eg a Corbières at 12½–13°C; 1 tablespoon armagnac (optional); 1 clove garlic, chopped; 1 large onion, finely chopped; a piece of pork rind or couenne confite (weighing 100–150 g); 700 g wild boar (sanglier) – breast or shoulder; 200 g pork belly, cubed; salt, pepper; bouquet garni; 1 tablespoon goose or duck fat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

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’).

Ingredients

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

Method

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