Recipe: Black Pork Civet from Bigorre

Name: Civet de porc noir de Bigorre
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 6 portions
Ingredients: Civet de porc noir pour 6 personnes :1 kg d'échine de porc (soit 6 morceaux de 160 g environ)1 kg d'épaule de porc (soit 6 morceaux de 160 g environ)60 g de farine50 g de mélange beurre huile ou 50 grs de saindoux20 g de chocolat noir (2 carrés)sel poivre du moulinquelques cerneaux de noix écrasées et poêléespour la marinade2 bouteilles de Madiran ou d'un bon cahors (Baldès)1 gros oignon et une carotte épluchés et émincés4 gousses d'ail dégermées et écrasées1 petite branche de thym, 4 feuilles de sauge (si possible) 1 feuille de laurier5 cl de vinaigre de vin20 g de cèpes secs (si possible)6 grains de poivre écrasés(mignonnette)sel a votre convenancepour les blinis de maïs (si vous en avez de trop, vous pourrez les garder au congélateur)500 g de farine blanche mélangée intimement avec 500 g de farine de maïs1 cuiller d'huile de noix (si possible)1 sachet de levure15 c d'eau tiède3 œufs battus en omelette6 g de sel finet pour la finalité200 g de cèpes coupés en petits dés et sautés

By chef patrick ★ ★ ★ ★ ★ 5/5 (9 reviews) Meat

Prep 90 min

Cook 120 min

Total 3h30

Servings 6 serv.

Black pork civet from Bigorre (or young wild boar) cooked in Madiran wine with corn blinis studded with mushrooms

Ingredients for 6 servings

Black pork civet for 6 people :
1 kg pork loin (6 pieces of approximately 160 g each)
1 kg pork shoulder (6 pieces of approximately 160 g each)
60 g flour
50 g butter oil mixture or 50 g lard
20 g dark chocolate (2 squares)
salt and freshly ground pepper
a few crushed and pan-fried walnut kernels
for the marinade
2 bottles of Madiran or good Cahors (Baldès)
1 large onion and 1 carrot, peeled and sliced
4 garlic cloves, degerminated and crushed
1 small sprig of thyme, 4 sage leaves (if possible) 1 bay leaf
5 cl red wine vinegar
20 g dried cèpes mushrooms (if possible)
6 crushed peppercorns (mignonnette)
salt to your liking
for the corn blinis (if you have any left over, you can keep them in the freezer)
500 g white flour mixed thoroughly with 500 g cornmeal
1 tablespoon walnut oil (if possible)
1 packet of yeast
15 cl lukewarm water
3 eggs beaten as for an omelet
6 g fine salt
and for the finishing
200 g cèpes mushrooms cut into small dice and sautéed

Step-by-step directions

The day before: (marinade and blini batter)
1/ In a large container, layer the meats, aromatics, dried cèpes, then finish by pouring the vinegar and Madiran wine, salt and add the crushed peppercorns then cover and refrigerate.
2/ In a large bowl, pour the mixed flours, then make a well in the center (well) in it, add the salt, oil, yeast, then dilute with lukewarm water, then add the beaten eggs by taking a little flour around gradually to make a semi-liquid batter (like crêpes) if you see it's too thick add more lukewarm water.
Then cover with a clean cloth and keep at room temperature.
3/ For fresh or canned cèpes, cut them into small dice, sauté them, season and transfer to a small bowl.
the same day in the morning:

1- Preheat the oven to 190°(th6-7)

2- Drain the pork pieces one by one, place them on a plate then strain (filter) the marinade garnish and keep the marinade in another container.

3- On the stove and in a large casserole dish (that can go in the oven), melt your fat then when it's very hot, place your pork pieces (or young wild boar) to roast

Chef Patrick's Comment

This exceptional pork breed originates from both sides of the Pyrenees, and traces of it can still be found in rock art representations. It is raised exclusively in Bigorre, these magnificent very sociable animals are raised freely and their breeding time is 12 to 15 months which is exceptional. It is fed only on cereals, acorns, and chestnuts, which explains the quality of this absolutely unique meat. If you wish to acquire some, contact on our behalf a friend Pi

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