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Boar stew à la Méridionale

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Boar stew à la Méridionale: a slow-cooked dish with boar meat which is a speciality of Provençal cooking…

The daube is a typical dish of Provence (In Provençal named adoba, adobo which should have given in French adobe or dobe).

The name of this preparation probably comes from the Provençal adobar which means to prepare, to arrange ...

The boar stew à la Méridionale is prepared by a master cook who allows the meat to simmer in a wine from Provence and a thousand flavours: garlic, spices, tomatoes....

The best recipes of Provençal cooking advise to enjoy it with potatoes or fresh pasta.

Net weight: 600g

Boar meat without bones 48%, water, red wine from Provence (contains sulfites), carrots, onions, thickener: modified starch, tomato puree, salt, veal stock

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  • Avarage Grade : 4 /5
  • D. Franck
  •  The 13/02/2016
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