Confit Shoulder Of Wild Boar

 
Confit shoulder of wild boar

There’s no shortage of wild boars in our neighbourhood! What is more, as Eric used to be a hunter and is now a game dealer, he knows where to find them… He is the latest in a long line of butchers in his family and he prepares game and sells choice cuts to fans of fine meat. If you can get hold of a shoulder of wild boar this is an easy recipe to prepare, and you can add mushrooms, berries or fruit if you wish.

30/10/2015

Ingredients for 6 people

A part-boned shoulder of wild boar weighing between 1.6kg and 1.8kg

5 or 6 unpeeled cloves of garlic
½ glass red wine (preferably an Alsace pinot noir)
2 tablespoons oil
20g butter
1 small bunch sage
salt and freshly-gound black pepper

Method

Heat a cast-iron casserole and add the butter and oil.

When the butter has melted, add the meat and brown it all over.
Season to taste, deglaze the casserole with the red wine and add the garlic and sage.
Put the lid on the casserole and place in an oven at 100°C for 7 hours.
When your guests are ready to eat, bring the casserole to the table, remove the lid
and serve the meat (which will have released a delicious gravy) with a spoon, accompanied with parsnip purée, or pumpkin with gingerbread or red cabbage with figs.

Serve with

An Alsace pinot noir or a Côtes du Rhône

A recipe from
La Forestière

Last-minute Offers

A selection of the last-minute offers published by the bed and breakfast owners.

More can be found in the Last Minutes section of the website

Fri 23 Feb €500 €540
Bed & Breakfast La Paresse en Douce, Tours sur Meymont , France
La Paresse en Douce
Tours sur Meymont , France
Thu 22 Feb €140 €148
Bed & Breakfast Un matin dans les bois, Loison sur Crequoise , France
Un matin dans les bois
Loison sur Crequoise , France
Thu 22 Feb €95 €115
Bed & Breakfast Château Mont-Dol, Mont-Dol, France
Château Mont-Dol
Mont-Dol, France

You May Also Like

More recipes that might interest you.

Stuffed guinea-fowl
Stuffed guinea-fowl
19/12/2013 -

“This recipe comes from Normandy in France, where we had a holiday home and where all the farmers make their own cider and calvados, which you can buy everywhere. There is also a very beautiful cider route that takes you through lovely old villages set in a delightful landscape” (Frances Jaarsma)

Read more
Barigoule artichokes
Barigoule artichokes
05/04/2013 -

A recipe for the spring from the South, from the generous and delicious table of Philippe and Marie-Ange Ghysselss (La Courtesie/Saint-Maximin-la-Sainte-Beaume)

Read more