Recipe: Wild Boar Civet

Name: Civet de sanglier
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 8 portions
Ingredients: Pour la marinade :2 litres de coteaux du Languedoc (ou côtes du Rhône ou bon Cahors); 2 dl(20 cl) de très bon vinaigre vieux de vin (ou 10 cl pour le tout venant); 1 gros oignon et 2 carottes émincés; 3 échalotes émincées; 2 clous de girofle; 2 ou 3 feuilles de sauge; un peu de fleur de thym; 3 feuilles de laurier; 4 gousses d'ail non épluchées et écrasées; 20 de cèpes secs (pas obligatoire, mais tellement bon); gros sel5 g de mignonnette de poivre (poivre écrasé); 1 pointe de 4 épices; Pour la viande :1,8 kg d'épaule ou de cuissot de sanglier; 60 g de lard gras ou de saindoux; 70 g de farine; 3 carrés de chocolat noir; Pour la présentation :hachez grossièrement ensemble 30 g de pignons torréfiés; 30 g de baies roses (Madagascar si possible); 30 g de pistaches

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (151 reviews) Meat

Prep 45 min

Cook 120 min

Total 2h45

Servings 8 serv.

Just a little reminder: First of all, a mother wild boar is called a "sow" until the age of six months the wild boar is named piglet, its coat is striped, we say it is "in livery" then from 6 to 12 months, it becomes "red beast" and its coat transforms into bristles, then of dark color as it ages more and more, it becomes "solitary" or "hermit" and it can live like this sometimes more than 30 years

Ingredients for 8 servings

For the marinade:

2 liters of Coteaux du Languedoc (or Côtes du Rhône or good Cahors)
2 dl (20 cl) of very good aged wine vinegar (or 10 cl for everyday)
1 large onion and 2 carrots sliced
3 shallots sliced
2 cloves
2 or 3 sage leaves
a little thyme flowers
3 bay leaves
4 garlic cloves unpeeled and crushed
20 g of dried porcini mushrooms (not mandatory, but so good)

coarse salt

5 g of cracked pepper (mignonette)
1 pinch of four spices

For the meat:

1.8 kg of wild boar shoulder or leg
60 g of lard or lard fat
70 g of flour
3 squares of dark chocolate

For presentation:

coarsely chop together 30 g of toasted pine nuts
30 g of pink peppercorns (Madagascar if possible)
30 g of pistachios

Step-by-step directions

The day before:

1 Cut your wild boar shoulder or leg into large pieces of 70g to obtain three pieces per person.

2 Place them in a large container, pour all the marinade elements, salt with 12g of coarse salt, the cracked pepper, mix well, cover and refrigerate overnight.
The next day:

3 Drain in a colander the wild boar pieces on one side and the vegetables on the other side and the marinade poured into a salad bowl.

4 In a casserole dish that can go in the oven, melt a little lard or lard fat, put your marinade vegetables and let them sweat gently covered (10 minutes).

5 Preheat your oven to 200°C (gas mark 7).

6 While it heats up, heat a large skillet with lard or lard fat, when the fat is almost smoking, put your wild boar pieces and brown them on each side then add them to your vegetables that will have sweated well. Sprinkle with flour while mixing well (singer), let cook a little then moisten with the marinade. Bring back to a boil and put in the oven covered for 1 hour 30 minutes.
During the cooking time

Chef Patrick's Comment

Some in the eastern regions prepare this recipe with beer, do the same by replacing the red wine and not adding chocolate at the end. Personally, even if you want to prepare this recipe with cider, I really think the sauce will be too bland.

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