Fricassée de Marcassin

It’s the hunt season over here so with so much game available here’s a dish I did for the Cave de Lugny when they celebrated the end of the grape harvest ‘chez nous’. It’s a ‘Fricassée de Marcassin‘ (young Wild Boar). If you can’t get wild boar, you can use cubed leg of pork, just marinate it for 48 instead of 24 hours.

For 6 – 8 people.

  • 2 kg of wild boar cut into bite-size cubes. Put into a large bowl with:
  • 100 g of sliced onions
  • 1 sliced carrot
  • A bouquet garni
  • 2 garlic cloves, peeled and cut in half
  • Pinch of cayenne pepper
  • Salt and pepper
  • 1 litre of red wine
  • 50ml Calvados (optional)
  • 50ml cider vinegar
  • 90ml walnut oil (added last)
  • You will also need 150 ml crème fraîche to finish the dish.

Marinate at room temp for 24 hours turning occasionally.

Heat some oil and butter in a large cast iron casserole. Remove the meat from the marinade, drain well and pat dry. Sauté the meat in the casserole in small batches – if you put in too much it starts to boil in its own juices and gets tough. Return all the meat to the casserole and pour over the strained marinade. Purée the vegetables and herbs from the marinade and add to the casserole. Bring to the boil, cover and simmer for one hour, adding more wine if necessary. (At this point, like all casseroles, it would be best to let it cool overnight and reheat the following day). Just before serving, add the crème fraîche and bring to the boil.

Serve with a gratin dauphinois or plain boiled potatoes, and a seasonal green vegetable.


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