Civet of Wild Boar

Name: Civet of Wild Boar
Yield: Serves 4
Cuisine: American
Ingredients: 2 lb/900 g wild boar shoulder, cut into 2-inch/5-cm cubes (see Suppliers); 1 small onion, thinly sliced; 1 leek, finely chopped; 1 small carrot, cut into 2-inch/5-cm pieces; 1 cup/225 ml plus ½ cup/110 ml red wine; 4 garlic cloves, crushed; salt and pepper; 4 tbsp/56 g butter; 1 tbsp/14 ml olive oil; 1 cup/225 ml veal stock; 1 tbsp/14 g flour; 2 tbsp/28 ml red wine vinegar; 1 bouquet garni; ¼ cup/56 g chopped flat parsley; 1 tbsp/14 g shaved bitter chocolate

Preparation info

Serves
4

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

2 lb/900 g wild boar shoulder, cut into 2-inch/5-cm cubes (see Suppliers)
1 small onion

Europe
Americas
France
United States
Stew
New York
Mediterranean

Method

Prep

Place the boar cubes in a large mixing bowl and add the onion, carrot, leek, and garlic. Cover with 1 cup/110 ml of the wine, then cover the bowl with plastic wra