Corsican · French
Civet de Sanglier Corse
Corsican wild boar stew with red wine
A Corsican wild boar stew marinated in red wine, juniper, citrus and herbs, then slowly braised until tender.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Corsican and French cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Civet de Sanglier Corse
Ingredients
Main
Method
- 1
Marinate the wild boar overnight with wine, one onion, carrot, garlic, juniper, orange peel and herbs.
- 2
Drain and dry the meat, reserving and straining the marinade, then brown the meat in olive oil.
- 3
Soften the remaining vegetables, add tomato paste, then return the meat and pour in the marinade.
- 4
Cover and braise very gently until the meat is tender and the sauce is dark and concentrated.
Civet de sanglier reflects Corsica's strong wild-boar tradition, using red wine, juniper and maquis herbs in a long braise.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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