Ingredients for 6 servings

  • Black pork civet for 6 people :
  • 1 kg pork loin (6 pieces of approximately 160 g each)
  • 1 kg pork shoulder (6 pieces of approximately 160 g each)
  • 60 g flour
  • 50 g butter oil mixture or 50 g lard
  • 20 g dark chocolate (2 squares)
  • salt and freshly ground pepper
  • a few crushed and pan-fried walnut kernels
  • for the marinade
  • 2 bottles of Madiran or good Cahors (Baldès)
  • 1 large onion and 1 carrot, peeled and sliced
  • 4 garlic cloves, degerminated and crushed
  • 1 small sprig of thyme, 4 sage leaves (if possible) 1 bay leaf
  • 5 cl red wine vinegar
  • 20 g dried cèpes mushrooms (if possible)
  • 6 crushed peppercorns (mignonnette)
  • salt to your liking
  • for the corn blinis (if you have any left over, you can keep them in the freezer)
  • 500 g white flour mixed thoroughly with 500 g cornmeal
  • 1 tablespoon walnut oil (if possible)
  • 1 packet of yeast
  • 15 cl lukewarm water
  • 3 eggs beaten as for an omelet
  • 6 g fine salt
  • and for the finishing
  • 200 g cèpes mushrooms cut into small dice and sautéed