Name: Civet de Sanglier Acidulé (Jugged Boar in a Sharp Sauce)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: For 6
Cuisine: French
Ingredients: New potatoes 500 g; Bouquet garni 1; Boar shoulder 2 kg; Olive oil; Carrots 3; Garlic 6 cloves; Salt, pepper; Red wine 1 bottle; Crème de mûres (blackberry liqueur) 150 ml; Kirsch 50 ml; French shallots 6; Chanterelle mushrooms 500 g; Dark chocolate 2 squares; Veal stock 300 ml; Smoked streaky bacon 300 g piece

Preparation info

For
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Boar shoulder 2 kg
Smoked streaky bacon 300 g piece
Veal stock

Method

Peel the shallots, garlic and carrots, then chop them roughly. Cut the boar into 5 x 5 cm cubes.
Sauté the boar cubes with the diced bacon, shallots, garlic and carrots and flambé with the kirsch. Pour in the red wine, add the veal stock and bouquet garni and season. Cook for 1 hour 30 minutes on a gentle heat.
Next add the new potatoes and the blackb