Black Bigorre pork civet (or young wild boar) cooked in Madiran wine with corn blini studded with porcini mushrooms.

Marinate the meat overnight in Madiran or Cahors wine with dried ceps and wine vinegar. Braise for 2 hours at 190°C, then pan-fry the corn blini topped with fresh mushrooms. Serves 6 for a leisurely Sunday meal.

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Ingredients for 6 servings

servings
  1. 2.2 lb (1 kg) pork loin (about 6 pieces of 5.75 oz (160 g) each)
  2. 2.2 lb (1 kg) pork shoulder (about 6 pieces of 5.75 oz (160 g) each)
  3. 2.1 oz (60 g) flour
  4. 1.75 oz (50 g) butter and oil mixture or 1.75 oz (50 g) lard
  5. 0.7 oz (20 g) dark chocolate (2 squares)
  6. Salt and freshly ground pepper
  7. A few cracked walnuts, pan-fried

For the marinade:

  1. 2 bottles of Madiran or good Cahors wine (Baldès)
  2. 1 large onion and 1 carrot, peeled and sliced
  3. 4 garlic cloves, germed and crushed
  4. 1 small sprig of thyme, 4 sage leaves (if available), 1 bay leaf
  5. 1.7 fl oz (5 cl) red wine vinegar
  6. 0.7 oz (20 g) dried porcini mushrooms (if available)
  7. 6 crushed peppercorns (mignonnette)
  8. Salt to taste

For the corn blini:

  1. 8.75 oz (250 g) cornmeal flour
  2. 8.75 oz (250 g) wheat flour
  3. 2.1 cups (50 cl) milk
  4. 3 eggs
  5. 0.4 oz (10 g) baker's yeast
  6. 1.7 fl oz (5 cl) oil
  7. 0.2 oz (5 g) salt
  8. Fresh or canned porcini mushrooms for garnish