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Wild Boar Stew (Civet de sanglier): photo of the dish
Illustrative photo: sprohon — CC BY-SA 2.0, Wikimedia Commons
Meat

Wild Boar Stew (Civet de sanglier)

Wild boar marinated overnight in red wine, then slowly simmered: the dish of hunting season.

  • 3 h
  • 6 servings
  • Medium
  • Pricier
  • French

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

666 kcal per serving

Protein
59.7 g
Carbohydrates
12.3 g
of which sugars
5.8 g
Fat
30.3 g
of which saturated fat
9.4 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Marinate the meat overnight in the fridge in the wine with the carrots, onions, garlic, juniper and bouquet garni.
  2. Drain and dry the pieces; brown them in the oil, flambé with the cognac and sprinkle with flour.
  3. Pour in the strained marinade and its vegetables, cover and simmer for 2 hours 30 minutes over low heat.
  4. Add the bacon lardons and sautéed mushrooms 20 minutes before the end.

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Original Ecomely recipe.