Daube de sanglier à ma façon 🍲🥕🍄‍🟫😋

wild boar meat

💰Cheaper: pork shoulder

Pork shoulder is more accessible and less gamey.

red wine

💰Cheaper: cooking wine

Cooking wine is less expensive and still adds depth.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is leaner, while pancetta is a similar flavor.

beef broth

💰Cheaper: chicken broth

Chicken broth is often cheaper and still flavorful.

Marinate the wild boar meat in red wine with bay leaves, thyme, and black pepper for at least 12 hours.

Drain the meat, reserving the marinade, and pat dry with paper towels.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Brown the marinated meat in batches, ensuring a good sear on all sides, about 5-7 minutes per batch.

Remove the meat and set aside. In the same pot, add chopped onions and carrots; sauté until softened, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in diced tomatoes and cook for another 2-3 minutes until they break down slightly.

Return the meat to the pot and pour in the reserved marinade and beef broth, scraping up any browned bits from the bottom.

Add chopped mushrooms and diced bacon to the pot, stirring to combine.

Bring to a simmer, then cover and reduce heat to low; braise for 2-3 hours until the meat is tender.

Check occasionally, adding more broth or water if the sauce thickens too much.

Once cooked, season to taste with salt and additional black pepper.

Garnish with chopped parsley and lemon zest before serving.

Cooking Techniques

Spice Level:

Allergens