Home
2 tbsp. butter
3 glasses dry white wine
2 lb wild boar
1 bouquet garni
2 tbsp. rum
Orange peel
4 oz bacon, chopped
Pinch of sugar
1 carrot, chopped
Salt and pepper
4 onions, chopped
2 slices white bread
1 tomato, skinned and chopped
2 tbsp. rum
2 garlic cloves
Bouillon, if required
4 tbsp. flour
1. Heat the butter and brown the meat all over. Pour 2 tbsp. rum over the meat and set alight.
2. Place the meat in a dish, cover it with the bacon, vegetables and tomato. Sprinkle with flour and allow it to brown. Pour the wine over it, stir, season, add the bouquet garni, place the lid on the dish and cook for ¾ hour.
3. Soak the bread in 2 tbsp. of rum, put it through a mincer, stir it into the sauce and cook for a further ¼ hour. If the sauce is too thick, add a little hot bouillon.
3 glasses dry white wine
2 lb wild boar
1 bouquet garni
2 tbsp. rum
Orange peel
4 oz bacon, chopped
Pinch of sugar
1 carrot, chopped
Salt and pepper
4 onions, chopped
2 slices white bread
1 tomato, skinned and chopped
2 tbsp. rum
2 garlic cloves
Bouillon, if required
4 tbsp. flour
1. Heat the butter and brown the meat all over. Pour 2 tbsp. rum over the meat and set alight.
2. Place the meat in a dish, cover it with the bacon, vegetables and tomato. Sprinkle with flour and allow it to brown. Pour the wine over it, stir, season, add the bouquet garni, place the lid on the dish and cook for ¾ hour.
3. Soak the bread in 2 tbsp. of rum, put it through a mincer, stir it into the sauce and cook for a further ¼ hour. If the sauce is too thick, add a little hot bouillon.
