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
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Canning machine
- Mason jar
- Tin can
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Le Cassoulet from Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang
app.ckbk.com
Les souris d’agneau en casserole from Magrets & Mushrooms: More Country Recipes from South-West Fran
app.ckbk.com
Civet de lièvre from Mourjou: The Life and Food of an Auvergne Village by Peter Graham
app.ckbk.com
Civet de Lièvre from A Table in Provence by Leslie Forbes
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
Sylvie Bigar’s three-day cassoulet | Taste of France®
tasteoffrancemag.com
Choucroute Garnie
howtocookmeat.com