Entree: France – Corsica – Civet de Sanglier (Corsican wild boar stew braised in red wine with aromatic herbs and pancetta)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.36 kg) wild boar shoulder, cut into 1.5-inch (3.8 cm) cubes
- 6 oz (170 g) pancetta or smoked bacon, diced
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, smashed and chopped
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 3 tbsp (45 g) tomato paste
- 3 cups (720 ml) robust dry red wine
- 2 cups (480 ml) beef or game stock
- 2 bay leaves
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (2 g) dried rosemary or 1 tbsp (3 g) chopped fresh rosemary
- 1 tsp (2 g) crushed juniper berries, lightly crushed
- 8 oz (225 g) button mushrooms, halved (optional)
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) sugar or honey (optional, to balance acidity)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for finishing

Instructions

1. Dry the wild boar cubes with paper towels, season generously with salt and pepper, and dust lightly with 2 tbsp (16 g) all-purpose flour if desired for color and slight thickening.
2. In a large heavy Dutch oven over medium-high heat, render the diced pancetta until crisp; remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Add 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter to the pot. In batches, sear the wild boar cubes until well browned on all sides; transfer to a platter as they brown.
4. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter. Sauté the sliced onions until translucent and beginning to caramelize, about 8–10 minutes.
5. Add the carrots, celery and garlic; cook 4–5 minutes until softened. Stir in tomato paste and cook 2 minutes to deepen flavor.
6. Return the browned boar and crisp pancetta to the pot. Pour in the red wine to deglaze, scraping up browned bits, then add the beef stock, bay leaves, thyme, rosemary and crushed juniper berries.
7. Bring to a gentle simmer, cover partly, and braise in the oven at 325°F (160°C) or on a low stovetop heat for 2 to 2 1/2 hours, until the meat is very tender. Check occasionally and add a splash of stock if the liquid reduces too quickly.
8. About 20 minutes before the end, add mushrooms if using. Stir in red wine vinegar and sugar or honey to balance the sauce; adjust salt and pepper to taste.
9. Remove bay leaves, finish with chopped parsley, and serve hot with polenta, mashed potatoes or crusty country bread to soak up the sauce.