Entree: France – Southwest France – Civet de Sanglier (Slow-braised wild boar stew cooked in red wine with mushrooms, bacon, and aromatic herbs)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 40 min

Additional 12 hrs

Total 14 hrs

Ingredients

- 3 lb (1.36 kg) wild boar shoulder, trimmed and cut into 2-inch pieces
- 6 oz (170 g) bacon or pancetta, diced into lardons
- 2 cups (480 ml) dry red wine, divided (use a bold Bordeaux or similar)
- 1 cup (240 ml) beef or game stock
- 2 tbsp (30 ml) cognac or brandy
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 2 medium carrots, sliced, approx. 6 oz (170 g)
- 2 celery ribs, sliced, approx. 3 oz (85 g)
- 4 garlic cloves, crushed
- 8 oz (225 g) cremini or button mushrooms, halved
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 2 bay leaves
- 6 juniper berries, lightly crushed
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) red wine vinegar
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- Fresh parsley for garnish

Instructions

1. The night before, combine the wild boar pieces with 1 cup (240 ml) of the red wine, 2 crushed garlic cloves, 2 juniper berries, 1 bay leaf, and 1 sprig of thyme; cover and refrigerate to marinate overnight.
2. Remove the meat from the marinade and pat dry, reserving the marinade and straining out solids. Season the meat lightly with salt and pepper.
3. In a heavy Dutch oven over medium heat, render the bacon lardons until crisp; remove with a slotted spoon and set aside, leaving the fat in the pot.
4. Add 1 tbsp (15 ml) olive oil and brown the boar pieces in batches, searing on all sides; transfer browned pieces to a plate.
5. Reduce heat, add 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter, then sauté the sliced onion, carrots, and celery until golden, about 8–10 minutes. Add the remaining crushed garlic and cook 1 minute.
6. Stir in the tomato paste and flour, cooking 2 minutes to remove raw flavor; return the bacon and browned boar to the pot.
7. Pour in the cognac to deglaze, flambé or cook off alcohol briefly, then add the reserved marinade, remaining 1 cup (240 ml) red wine, and 1 cup (240 ml) stock. Add the remaining bay leaf, juniper berries, and thyme.
8. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2 to 2½ hours or until the boar is very tender, stirring occasionally.
9. Fifteen minutes before serving, in a separate skillet melt 1 tbsp (14 g) butter and sauté the mushrooms until browned; add them to the stew along with 1 tbsp (15 ml) red wine vinegar to brighten the sauce.
10. Adjust seasoning with salt and pepper, skim fat if desired, and finish with chopped fresh parsley. Serve hot with boiled potatoes, buttered noodles, or crusty bread.