Estouffade de Sanglier

Name: Estouffade de Sanglier (Casserole of wild boar)
Yield: Serves 4
Cuisine: British
Ingredients: 1 bouquet garni; 50 g/2 oz plain flour; salt and freshly ground pepper; 1 bottle dry white wine; mashed potato and sautéed carrots, to serve; 800 g/1¾ lb escalopes of wild boar, from the leg, cut into 5 cm/2 in pieces; 150 g/5 oz duck fat; 3 garlic cloves, chopped; 700 g/1½ lb onions, sliced

Casserole of wild boar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

800 g/1¾ lb escalopes of wild boar, from the leg, cut into 5 cm/2 in pieces
150 g/<

Europe
France
United Kingdom
Autumn
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6. In a large saucepan, heat 100 g/4 oz fat until si