Civet de sanglier corse

Name: Civet de sanglier corse
Total time: 240 min
Yield: Serves 6
Cuisine: Corsica
Ingredients: 1.5 kg (3⅓ lb) wild boar, cubed (shoulder or leg); 200 g (7 oz) smoked bacon, diced; 750 ml (1 bottle) Corsican red wine (Patrimonio); 3 onions; 4 carrots; 5 garlic cloves; 1 bouquet garni with myrtle and rosemary; 5 juniper berries; 3 whole cloves; 50 ml (3½ tbsp) Corsican marc brandy; 100 g (3½ oz) peeled chestnuts; 30 g (¼ cup) flour, salt, pepper

Corsican wild boar stew with chestnuts

⏱ 240 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.5 kg (3.3 lb)wild boar, cubedshoulder or leg
200 g (7 oz)smoked bacon, diced
750 ml (3 cups)Corsican red winePatrimonio
3onions
4carrots
5 clovesgarlic
1bouquet garni with myrtle and rosemary
5juniper berries
3whole cloves
50 ml (3½ tbsp)Corsican marc brandy
100 g (3½ oz)peeled chestnuts
30 g (1 oz)floursalt, pepper

1.5 kg (3.3 lb) wild boar, cubed shoulder or leg
200 g (7 oz) smoked bacon, diced
750 ml (3 cups) Corsican red wine Patrimonio
3 onions
4 carrots
5 cloves garlic
1 bouquet garni with myrtle and rosemary
5 juniper berries
3 whole cloves
50 ml (3½ tbsp) Corsican marc brandy
100 g (3½ oz) peeled chestnuts
30 g (1 oz) flour salt, pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Enameled cast-iron Dutch oven

Cooking thermometer

Vegetable peeler

Colander or fine sieve

Chef’s knife

Plastic wrap

03 — Method

The day before, marinate the boar in the wine with quartered onions, garlic, bouquet garni, berries and cloves.
Drain the meat and strain the marinade.
Brown the bacon in a Dutch oven.
Add the meat and sear on all sides.
Flambé with the marc and sprinkle with flour.
Pour in the marinade and add the sliced carrots.
Cover and simmer gently for 2½ hours.
Add the chestnuts and cook 30 minutes more.
Adjust the seasoning.
Serve with Corsican polenta or fresh pasta.