Recipe: Black Pork Civet from Bigorre

The day before (marinade and blini batter):

1 In a large container, layer the meat, aromatics, and dried porcini mushrooms, then finish by pouring in the vinegar and Madiran wine. Salt and add the crushed peppercorns. Cover and refrigerate.

2 In a large mixing bowl, combine the flours, then make a well in the center. Into it, add the salt, oil, yeast, then mix with lukewarm water. Add the beaten eggs while gradually incorporating the flour around the edges to make a semi-liquid batter, like crepe batter. If it looks too thick, add more lukewarm water. Cover with a clean kitchen towel and keep at room temperature.

3 For the fresh or canned porcini mushrooms, cut them into small dice, sauté them, season, and set aside in a small bowl.

The same day in the morning:

1 Preheat the oven to 375°F (190 °C) (thermostat 6-7).

2 Drain the pork pieces one by one and place them on a tray. Strain (filter) the marinade garnish and keep the marinade in another container.

3 On the stovetop and in a large ovenproof casserole, melt your fat. When it's very hot, add your pork pieces (or young boar) and brown them on both sides. When they have a nice color, add the drained garnish and let them sweat, covered, for 5 minutes. Then add the flour, mix well, and cook for another 5 minutes. Pour in the marinade along with a small glass of cold water. Wait for it to come back to a boil, then taste with a spoon to adjust the seasoning.

4 Put in the oven and cook covered for 2 hours.

5 While cooking, it's time to make your blinis. Take one or two non-stick blini pans and warm them gently on the stove. Pour a little batter. When it starts to set, studded with a few sautéed porcini mushrooms, then flip them and keep them stacked with an inverted plate on top.

6 After 2 hours of cooking, remove the civet from the oven and uncover it. Prepare another clean casserole. Using a slotted spoon and a fork, carefully remove the meat pieces one by one and place them in the new casserole.

7 Add the chocolate squares to the first casserole and blend the sauce for 1 minute. Strain it through a fine sieve or cheesecloth, pressing well, then adjust the seasoning. Pour your sauce over the meat pieces and bring everything to a boil.

8 Gently warm your blinis in the oven.

For plating: Individually in attractive plates, arrange 2 pieces of meat in the center, surround with sauce, and place the corn blinis all around. Decorate with walnut pieces.