Sanglier en Daube

Ingredients

• •1.5 kg wild boar shoulder, cut into large chunks
• •1 bottle of red wine (a sturdy Côtes du Rhône)
• •200g lardons (smoked bacon pieces)
• •3 carrots, roughly chopped
• •2 onions, roughly chopped
• •4 cloves of garlic
• •2 sprigs of thyme
• •2 bay leaves
• •1 sprig of rosemary
• •A handful of black olives
• •Salt and pepper
• •Olive oil
• •2 tbsp tomato paste
• •500ml beef stock

🐸 Marcel says:

Brown the meat properly. If it does not smell amazing yet, you are doing it wrong. Patience here means everything later.

Instructions

1. 1

   The day before: place the boar pieces in a large bowl with the wine, carrots, onions, garlic, thyme, bay leaves, and rosemary. Cover and marinate in the refrigerator for at least 12 hours.

2. 2

   Remove the boar from the marinade. Pat dry with kitchen paper. Reserve the marinade and vegetables.

3. 3

   Heat olive oil in a large, heavy casserole over high heat. Brown the boar pieces in batches — do not crowd the pan. This step is essential. Take your time.

4. 4

   Remove the browned meat. Add the lardons and cook until crisp.

5. 5

   Add the vegetables from the marinade and cook for 5 minutes until softened.

6. 6

   Return the meat to the pot. Add the tomato paste and stir to coat everything.

7. 7

   Pour in the reserved marinade and the stock. Bring to a gentle boil.

8. 8

   Cover and cook on the lowest possible heat for 3 hours, or until the meat falls apart when pressed with a spoon.

9. 9

   Add the black olives for the final 30 minutes.

10. 10

    Adjust seasoning. Serve with tagliatelle or crusty bread and the rest of the bottle.