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Civet de Sanglier sauvage sauce forestière 380g boutargue with 25 to 30% of abricots with 25 to 30% of reserve wines from the two years preceding the base Its meat is distinguished by its intense red color Reheat over low heat in a saucepan for 10 to 15 minutes or in a terrine in the oven for 30 minutes at 200°C Country of production France
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