Wild Boar Ragout à la Provençale
Serves: 4
Preparation time: 2 days marinating, 3-4 hours cooking
Daube de Sanglier à la Provençale, is a traditional autumn and winter dish in the Provence where Sanglier (wild boar) and Sanglochon (a hybrid between wild boar and pig) roam the woods. The hunting season provides for plenty of supply.
Wild boar meat is leaner than raised meats and poultry, which makes it prone to dry out. Marinating it preserves the unique texture and flavor.
Ingredients:
- 2 1/2 kg (5 lbs) wild boar shoulder, cut into 5 cm (2 inch) cubes
- 250 gr (1/2 lbs) bacon, cut into 1 cm (1/2 inch) cubes
- 2 onions, diced
- 4 medium carrots, cut in 5-7 cm (2-3 inch) batonnets (sticks)
- 3 celery sticks, cut into dices
- 1/2 teasp. savory
- 1/2 teasp. dried thyme or a fresh thyme twig
- 1 bay leaf
- salt and freshly ground pepper
- 1 liter (4 cups) red wine
- 4 tbsp. cognac
- extra virgin olive oil
- 12 oil cured black olives (optional)
