A rich stew of wild boar (Le civet de sanglier) from Goose Fat & Garlic: Country Recipes From South West France by Jeanne Strang

  • salted pork belly
  • wild boar
  • Show all ingredients...

  • EYB Comments

    Can substitute pork fat for goose fat, and young goat or venison for wild boar.

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  • Eat Your Books

    Can substitute pork fat for goose fat, and young goat or venison for wild boar.

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