Civet de Sanglier

Name: Civet de Sanglier
Total time: 240 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 50 g butter; 250 g button mushrooms; 200 g carrots; 50 g cognac; 15 g flat-leaf parsley; 40 g Flour; 30 g garlic; 150 g lardons; 200 g onion; 3 g pepper; 10 g salt; 3 g thyme sprigs; 30 g tomato paste; 500 g veal stock; 1500 g wild boar shoulder; 750 g Wine

⏱️ 240 dk 🔥 828 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
2 g bay leaf
50 g butter
250 g button mushrooms
200 g carrots
50 g cognac
15 g flat-leaf parsley
40 g Flour
30 g garlic
150 g lardons
200 g onion
3 g pepper
10 g salt
3 g thyme sprigs
30 g tomato paste
500 g veal stock
1500 g wild boar shoulder
750 g Wine

Hazırlanışı

Brown 1500g of wild boar shoulder in a heavy pot, then remove and set aside.

Sauté 150g of lardons, 200g of chopped onion, and 200g of sliced carrots in the same pot until deeply browned.

Stir in 40g of flour and 30g of tomato paste, cooking for two minutes to develop a rich base.

Civet de Sanglier

Malzemeler

Hazırlanışı

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