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Boar and Young Boar (Sanglier et Marcassin)
Created by Chef Juliette
Sanglier et Marcassin teaches restraint: choose a truly young animal, preserve its natural fat, and let the prepared Provençal cold daube set the saddle into clean slices with glossy gravy and aspic.
Sanglier et Marcassin (boar and young boar) teaches one truth before you touch a pan: age decides the dish. For this preparation, choose marcassin under twelve months, with a tender saddle and its own even covering of fat. Leave that fat where nature put it. Larding adds nothing here and distorts the clean flavor of the young animal.
The original entry assumed a hunting larder able to judge whole game, roebuck formulas already in service, a saucier with gravy at hand, a stockpot never off the fire, and a cold pantry for setting a terrine. At home, the honest equivalents are an inspected saddle from a licensed game supplier, a 1½-quart loaf pan or terrine, and the separately prepared Daube à la Provençale Froide (No. 1173), the cold Provençal daube. The brigade quantity becomes one 2½-pound saddle for four. One cook, one stove, one evening of work, then the cold does the waiting.
The brigade scale is scaffolding and can go. The age limit, the natural fat cover, and the linked cold-daube finish are the dish and must stay. Chill the prepared daube until its gravy is completely firm before attempting to turn it out. That full cold set is the step that matters most.
Ingredients
Daube à la Provençale Froide (No. 1173), prepared from the fat-covered saddle of young boar under twelve months
Quantity
1 chilled terrine, about 5 cups (1.2 L / 1.5 kg), based on a 2½ lb (1.13 kg) saddle
fully set, with its chopped aspic reserved separately
| Ingredient | Quantity |
|---|---|
| Daube à la Provençale Froide (No. 1173), prepared from the fat-covered saddle of young boar under twelve monthsfully set, with its chopped aspic reserved separately | 1 chilled terrine, about 5 cups (1.2 L / 1.5 kg), based on a 2½ lb (1.13 kg) saddle |
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