Pork and Wild Mushroom Daube
The Provençal stews called daubes are cooked in wide-bellied, narrow-necked earthenware pots (daubières). The lids are specifically designed to trap moisture during cooking. Dutch ovens or bean pots are perfect stand-ins for a daubière. More Stew Recipes
February 2007
Gallery
Credit:
© James Baigrie
Recipe Summary
Ingredients
Directions
Notes
Wolfert also had great results preparing this daube with domestic wild boar that she ordered online from dartagnan.com and brokenarrowranch.com.
Suggested Pairing
Though hearty stews often pair well with red wine, opt for a good Provençal Viognier here instead—it will echo the flavors of the Viognier in the dish.