Civet of Wild Boar

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

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
United States
France
Mediterranean
New York

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