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

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