Civet de SenglarWild Boar in Red Wine

Name: Civet de Senglar (Wild Boar in Red Wine)
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 4
Cuisine: Andorra
Ingredients: 1000 g Wild Boar (cut into large cubes); 750 ml Red Dry Wine; 100 g Onion (roughly chopped); 100 g Carrot (sliced); 8 g Garlic (lightly crushed); 2 pcs Bay Leaf; 4 g Juniper Berry (lightly crushed); 2 g Dried Thyme; 2 g Dried Rosemary; 30 ml Extra Virgin Olive Oil; 100 g Onion (finely chopped); 100 g Carrot (finely diced); 7 g Garlic (finely chopped); 30 g All-Purpose Flour; 600 ml Beef Stock; 10 g Salt; 3 g Black Pepper

Civet de Senglar is a Pyrenean wild-boar stew marinated in red wine with herbs and juniper. The meat is browned and braised until fully tender.

Prep

25m

Cook

2h 45m

Serves

Estimated

Nutrition

Per serving

629kcal

Calories

59g

Protein

16g

Fat

25g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

1kg
Wild Boar (cut into large cubes)
750ml
Red Dry Wine
100g
Onion (roughly chopped)
100g
Carrot (sliced)
8g
Garlic (lightly crushed)
2pcs
Bay Leaf
4g
Juniper Berry (lightly crushed)
2g
Dried Thyme
2g
Dried Rosemary

Stew

30ml
Extra Virgin Olive Oil
100g
Onion (finely chopped)
100g
Carrot (finely diced)
7g
Garlic (finely chopped)
30g
All-Purpose Flour
600ml
Beef Stock
10g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Combine the wild boar, red dry wine, the roughly chopped onion, sliced carrot, crushed garlic, bay leaves, juniper berry, dried thyme, and dried rosemary in a bowl. Cover and chill overnight.
02
Lift the wild boar out of the marinade and pat it dry. Strain the marinade and keep the liquid and solids separate.
03
Heat the extra virgin olive oil in a heavy pot. Brown the wild boar well on all sides, working in batches if needed.
04
Add the finely chopped onion, diced carrot, and chopped garlic from the stew ingredients. Cook until softened.
05
Sprinkle in the all-purpose flour and stir until it coats the meat and vegetables.
06
Pour in the reserved marinade liquid and add the beef stock, salt, and black pepper. Bring to a gentle simmer, cover, and cook slowly until the wild boar is very tender and reaches at least 71°C (160°F).
07
Discard the bay leaves before serving, and spoon the sauce over the meat.

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