Braised shoulder of wild boar with peppered cassis sauce (Epaule de sanglier braisée, crème de cassis pimentée) from The French Kitchen: 200 Recipes from the Master of French Cooking by Michel Roux Jr.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Barley risotto (Orge perlé façon risotto)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 24 hours marinating.

  • tekobo on July 26, 2018

    Made with nanny goat shoulder. Came out well but could have done with even longer to get it to shredding stage.

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