Wild boar stew (Daube de marcassin) from Chez Nous: Home Cooking From The South of France by Lydie Marshall

  • carrots
  • celery
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  • EYB Comments

    Can substitute venison or pork shoulder for wild boar, and Zinfandel or other robust red wine for Côtes du Rhône.

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

Accompaniments: Cornmeal soufflé (Soufflé de polenta); Cranberry sauce (Sauce aux airelles); Gnocchi with morels (Gnocchi avec morilles)

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

    Can substitute venison or pork shoulder for wild boar, and Zinfandel or other robust red wine for Côtes du Rhône.

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