Bouisse Sanglier Casserole

French friends provided the Sanglier (wild boar) which was later prepared and served to those same friends by Paul at La Coumeto.The meat was beautifully tender and the flavours reminded me of wintertime mulled wine. Though not at the dinner, I was lucky enough to watch Paul preparing this casserole and to be invited to enjoy a serving kept aside for me the following day. I think I was the privileged guest: no distraction from the warming food other than the delicious autumn sun shining through the kitchen window. Begin this recipe a day or two before you want to serve it.


Category:  Main Course  - 


For 8 people


  • 1.5 kg wild boar, cut into about 5 cm chunks
  • 3 tbs olive oil
  • 2 bay leaves
  • thyme
  • 1/2 bottle Corbiere red wine
  • handful rosemary
  • 0.5 bottle local Corbiere
  • dash of arminiac or marc
  • 8 – 10 cloves garlic
  • of arminiac or marc
  • 8 – 10 cloves
  • 2 onions, sliced
  • 8 cloves garlic, crushed
  • 12 peppercorns
  • 1 tbs juniper berries, crushed
  • oil for cooking
  • 2 tbs flour
  • 1 ready-to-eat chorizo sausage (hot variety), thinly sliced
  • 2 tbs tomato puree
  • 200 ml red vermouth
  • 50 g dried mushrooms
  • 450 ml hot beef stock
  • butter
  • 300 g mixed mushrooms (wild if possible)
  • 300 g jar ready-to-eat chestnuts

Bouisse Sanglier Casserole Directions

  1. 1. Place the wild boar into a large, non-metallic dish. Massage the olive oil into the meat, really working it in to help tenderise the meat.

    2. Mix together all the marinade ingredients, pour over the meat and mix well to ensure all the flavours are well distributed. Tightly cover, chill and leave to marinade in a cool place (or fridge) for at least 24 hours.

    Preheat the oven to 150 degrees C

    3. Remove the meat from the marinade, drain on absorbent paper and toss in the flour. Reserve the marinade to go into the casserole.

    4. Whilst the meat is draining, dry-fry the chorizo sausage. Drain this on absorbent paper and reserve. Give the pan a quick wipe as you are now going to use the same one to brown the wild boar.

    5. Heat the olive oil in a large non-stick frying pan and fry the meat in batches. Do make sure you just do a few at a time otherwise it will stew instead of brown - do get good colour on the meat.

    6. When all the meat has been well browned, place it in an ovenproof casserole dish. Mix in the reserved chorizo sausage.
    7. Deglaze the frying pan with the vermouth. Add the tomato puree to the pan followed by the dried mushrooms.
    8. Cook for a couple of minutes then add the reserved marinade. Bring to the boil then immediately pour over the meat in the casserole dish.

  2. 9. Pour in the hot beef stock and season. Stir well and place in the oven. Cook for about 2 ½ hours by which stage the wild boar will be really tender.

  3. 10. Towards the end of the cooking time, heat the butter in a frying pan and cook the mushrooms until just tender.Add the mushrooms and chestnuts to the casserole and cook for a further 15-20 minutes after which you are ready to serve. Taste and check the seasoning.
  4. Hint: This makes quite a dryish casserole, if you prefer a saucy version just add more wine or stock during its cooking. Wild boar is typically replaced with pork but, this recipe works equally well with beef.