Entree: France – Basque Country – Civet de Sanglier (Slow-braised Basque wild boar stew in red wine with bacon, mushrooms, and juniper)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 8 hrs

Total 8 hrs

Ingredients

- 3 lb (1.4 kg) wild boar shoulder, trimmed and cut into 1–1.5 in (25–35 mm) cubes
- 6 oz (170 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 large onions, sliced — about 10 oz (280 g)
- 2 carrots, peeled and diced — about 6 oz (170 g)
- 2 stalks celery, diced — about 4 oz (115 g)
- 4 cloves garlic, crushed
- 2 cups (480 ml) full-bodied red wine (Bordeaux or similar)
- 2 cups (480 ml) beef or game stock
- 2 tbsp (30 ml) Cognac or brandy
- 8–10 pearl onions, peeled — about 6 oz (170 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) juniper berries, lightly crushed
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) red wine vinegar

Instructions

1. The night before, combine the cubed wild boar, 1 cup (240 ml) red wine, juniper berries, 1 sliced onion, 1 carrot, 1 celery stalk, and a pinch of salt in a nonreactive bowl. Cover and refrigerate 8–24 hours to marinate.
2. Remove meat from marinade and pat dry, reserving the marinade and solids. Strain the marinade liquid into a measuring cup and set aside; discard the solids.
3. In a large Dutch oven, render the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
4. Increase heat to medium-high, add olive oil if needed, and brown the boar cubes in batches until well-seared on all sides. Transfer browned meat to a plate.
5. Reduce heat to medium, add butter, then add the sliced onion, remaining carrot and celery, and cook until softened, about 6–8 minutes. Add the crushed garlic and cook 1 minute more.
6. Stir in the flour and cook 1–2 minutes to eliminate raw taste. Deglaze with the reserved marinade liquid and the remaining 1 cup (240 ml) red wine, scraping any browned bits from the bottom.
7. Add the browned meat, cooked bacon, beef stock, tomato paste, bay leaves, thyme, rosemary, and Cognac. Bring to a gentle simmer, then cover and braise in a 325°F (160°C) oven or over very low stovetop heat for 2 to 2½ hours, until meat is tender.
8. While the stew braises, sauté the pearl onions and mushrooms in a little butter until golden; set aside.
9. When meat is tender, remove stew from heat. Skim excess fat, then stir in the sautéed mushrooms and pearl onions. Adjust seasoning with salt, pepper, and red wine vinegar to brighten flavors.
10. Serve hot with crusty bread, buttered spaetzle, or mashed potatoes and garnish with chopped parsley if desired.