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Name: Authentic Civet de Porc Senglar Recipe
Prep time: 30 min
Cook time: 180 min
Yield: 6
Cuisine: Andorra
Ingredients: 5 kg wild boar shoulder or leg, cut into 3 cm cubes; 500 ml dry red wine (preferably a full-bodied wine like Cabernet Sauvignon); 250 g button mushrooms, quartered; 2 large onions, finely chopped; 3 cloves garlic, minced; 2 bay leaves; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 100 g lard or olive oil; 50 g pancetta or bacon, diced; 1 liter beef or game stock; 1 tbsp tomato paste; 1 tbsp flour (for thickening, optional); Salt and freshly ground black pepper to taste; 100 ml brandy (optional, for flambéing); Fresh parsley, chopped (for garnish)

Civet de Porc Senglar

Andorra

Parc Natural de la Vall de Madriu-Perafita-Claror

Wild boar stew slow-cooked with red wine, mushrooms, and aromatic herbs, a mountain hunting tradition.

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