Main Course
Boar with red fruits sauce
Play with sweet and salty notes in our recipe for red fruit wild boar.
60 min
Prep time
120 min
Cook time
8
Servings
Hard
Difficulty
3h
Total time
Cocotte puis four
Cooking method
Ingredients
Instructions
-
1
Take a freshly killed wild boar thigh and let it mature for 48 hours wrapped in a cloth in a cool room (a cellar, for example). Two days have passed: time for the marinade. Slice the carrots, shallots, and onion. Heat 3 tablespoons of oil in a cast iron pot and add the vegetables. Let them melt slowly then add the peeled garlic clove, cloves, and herb bouquet. Drizzle with vinegar and wine and let it cook covered for half an hour. Allow this marinade to cool. Add the wild boar thigh to the pot, making sure to thoroughly coat it in marinade. Let it marinate for 48 hours, turning it from time to time. Preheat your oven to 220°C. Pour the marinade into a mixing bowl and add some fat (oil + butter) to the cast iron pot. Sear the wild boar pieces along with the diced bacon. Do this in batches if your pot is not wide enough, adding more fat as needed. For the sauce now, empty the pot and melt about 75 g of butter again, then add flour. Scrape up the drippings with a wooden spatula. When the roux turns blond, gradually add the marinade wine while stirring well. Once you have a thick enough sauce, add the meat along with the rest of the marinade (vegetables and herbs). Slide the pot into the oven and let it cook covered for at least 1 hour and 30 minutes to 2 hours minimum, checking regularly on the meat's doneness (a young boar cooks faster than an old one) and basting the meat with the sauce. If you wish to enjoy this thigh right away: Continue cooking until the meat is tender. Remove the pieces of meat from the pot to recover the sauce which you will take care to strain. Pour this sauce into a gravy boat and add the red fruits. Serve the thigh and its sauce without delay. If you prepared the thigh the day before, remove the pot from the oven and leave everything as is. The next day, before serving, remove the meat pieces to recover the sauce which you will take care to strain. Keep some of the liquid and all the marinade vegetables to warm up the meat. Pour the sauce into a pan. Place the meat back in the pot and return it to the oven (if not cooked enough) or over heat (if just needs warming up). At serving time, reheat the sauce, add the red fruits.
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