Le Civet de Sanglier from Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang
The most popular way of preparing sanglier is undoubtedly en civet. Large quantities can be prepared at one time if a boar happens to be caught and is not sold
Ingredients
- bouquet garni
- 4 cloves garlic, finely chopped
- 125 g (4 oz) peeled chestnuts
- salt, pepper
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 1 kg (2¼ lb) lean wild boar meat
- ½ bottle red vin de pays
- 150 ml (5 fl oz) olive or sunflower oil
- 125 g (4 oz) salt belly of pork, diced small
- 125 g (4 oz) small onions
- 125 g (4 oz) button mushrooms
- 60 g (2 oz) flour
- 2 onions, chopped
- pepper
- 60 g (2 oz) goose or pork fat
More Like This
Le Cassoulet from Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang
app.ckbk.com
Civet de lièvre from Mourjou: The Life and Food of an Auvergne Village by Peter Graham
app.ckbk.com
Estouffade de Sanglier from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Goose Rillette - A tasty French classic (Rillettes de canard)
wurstcircle.com
Cassoulet | Saveur
saveur.com
Recipe For Goose Liver Pate
gluttonlv.com
Homemade pork liver pâté | Taste of France®
tasteoffrancemag.com
Cassoulet in the Style of Toulouse from The Cooking of South West France by Paula Wolfert
app.ckbk.com