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Le Chaudron recipe
Civet de sanglier aux airelles
Wild boar stew with lingonberries
⏱ 180 minServes 6Hard500 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)wild boar, cubed
750 ml (3 cups)full-bodied red wine
150 g (5 oz)smoked lardons
3onions, sliced
100 g (3½ oz)lingonberries
2 tbspflour
2 leavesbay leaf
- 1.2 kg (2.6 lb) wild boar, cubed
- 750 ml (3 cups) full-bodied red wine
- 150 g (5 oz) smoked lardons
- 3 onions, sliced
- 100 g (3½ oz) lingonberries
- 2 tbsp flour
- 2 leaves bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the wild boar cubes in the red wine with the onions and bay leaf overnight in the fridge to tenderize them.
- Drain the meat, saving the marinade, then brown it on all sides in the Dutch oven for 10 minutes.
- Add the lardons, sprinkle with flour and stir for 2 minutes, then deglaze with the strained marinade.
- Bring to a simmer, then cover and cook over very low heat for 2 hours until the meat is tender.
- Add the lingonberries 20 minutes before the end — their fruity tartness balances the rich game.
- Check that the boar is tender, then reduce the sauce and serve the stew piping hot with celery root purée.
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