📝 About This Recipe
A crown jewel of French game cookery, this Civet de Sanglier is a deep, soul-warming stew that marries the lean, nutty profile of wild boar with a velvety red wine reduction. Traditionally prepared during the hunting seasons of autumn and winter, the meat is marinated for 24 hours to achieve an incredible tenderness and complexity. Finished with a touch of dark chocolate for sheen and depth, this dish represents the pinnacle of rustic French farmhouse elegance.
🥗 Ingredients
The Marinade
- 1.5 kg Wild boar shoulder (cut into 5cm chunks)
- 750 ml Full-bodied red wine (such as Côtes du Rhône or Burgundy)
- 2 pieces Carrots (sliced into rounds)
- 1 Yellow onion (roughly chopped)
- 4 pieces Garlic cloves (crushed)
- 1 Bouquet Garni (thyme, rosemary, and 2 bay leaves tied together)
- 10 pieces Black peppercorns (whole)
The Stew
- 200 g Smoked bacon (lardons) (thickly sliced)
- 15 pieces Pearl onions (peeled)
- 250 g Button mushrooms (halved)
- 2 tablespoons All-purpose flour
- 1 tablespoon Tomato paste
- 3 tablespoons Duck fat or vegetable oil (for searing)
- 500 ml Beef or game stock (low sodium)
- 20 g Dark chocolate (70% cocoa) (finely grated)
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
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1
Place the wild boar chunks, carrots, onion, garlic, bouquet garni, and peppercorns in a large glass bowl. Pour over the red wine, cover tightly, and refrigerate for 24 hours to tenderize the game meat.
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2
The next day, drain the meat and vegetables through a colander, reserving the wine marinade. Pat the meat chunks very dry with paper towels; this is crucial for a good sear.
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3
In a large heavy-bottomed Dutch oven, heat 1 tablespoon of duck fat over medium-high heat. Add the lardons and cook until crispy and golden. Remove with a slotted spoon and set aside.
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4
In the same pot with the rendered bacon fat, sear the boar meat in batches. Do not crowd the pan; brown each piece deeply on all sides. Remove meat and set aside.
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5
Add the marinated vegetables (carrots and onions) to the pot. Sauté for 5-7 minutes until they begin to caramelize.
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6
Stir in the tomato paste and cook for 2 minutes to cook out the raw metallic taste. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a light roux.
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7
Slowly pour in the reserved wine marinade while scraping the bottom of the pot (deglazing) to release all the flavorful brown bits (fond).
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8
Return the boar meat and the crispy lardons to the pot. Add the beef stock and the bouquet garni. The liquid should just cover the meat.
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9
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to very low and cook for 2.5 to 3 hours, or until the meat is fork-tender.
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10
While the stew simmers, sauté the pearl onions and mushrooms in a separate pan with a little butter until golden brown. Set aside.
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11
Once the meat is tender, stir in the sautéed mushrooms and pearl onions. Simmer uncovered for another 15 minutes to thicken the sauce.
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12
Remove the bouquet garni. Stir in the grated dark chocolate until melted; this adds a glossy sheen and balances the acidity of the wine.
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13
Taste and adjust seasoning with salt and pepper. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Don't skip the 24-hour marinade; wild boar is much leaner and tougher than domestic pork and needs the acid to break down fibers. Always pat the meat dry before searing; moisture is the enemy of a good crust and will cause the meat to steam instead of brown. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 5-10 minutes to reduce it to a coating consistency. Using a high-quality, drinkable wine is essential, as the flavor concentrates significantly during the long braise. For an even better flavor, make this dish one day in advance and reheat it gently; stews always taste better the next day.
🍽️ Serving Suggestions
Serve alongside buttery Tagliatelle or Pappardelle pasta to soak up the rich sauce. A side of creamy mashed potatoes or traditional French 'Pommes Mousseline' works beautifully. Pair with a bold red wine, ideally the same type used in the marinade, like a Châteauneuf-du-Pape. Accompany with a simple green salad with a sharp vinaigrette to cut through the richness of the stew. Provide crusty sourdough or a French baguette for cleaning the plate.