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Name: Authentic Civet de Senglar (Wild Boar Stew) from Andorra
Prep time: 30 min
Cook time: 180 min
Yield: 4
Cuisine: Andorra
Ingredients: 5 lbs (1.1 kg) wild boar shoulder or leg, cut into 2-inch cubes; 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or a local Priorat); 2 tablespoons (30 ml) olive oil; 4 ounces (115 g) bacon, diced; 2 large yellow onions, thinly sliced; 4 cloves garlic, minced; 8 ounces (225 g) cremini or button mushrooms, quartered; 2 tablespoons (30 ml) tomato paste; 2 cups (480 ml) beef or game stock; 1 bouquet garni (2 bay leaves, 4 sprigs thyme, 5 parsley stems, tied with kitchen twine); 1 teaspoon black peppercorns; 1 teaspoon juniper berries, lightly crushed; 1 teaspoon dried rosemary; 1/2 teaspoon ground cloves; 2 tablespoons (15 g) all-purpose flour (for dredging); Salt to taste; Fresh parsley, chopped (for garnish)

Civet de Senglar

Andorra

Wild boar stew braised in red wine with mushrooms and onions, a mountain game specialty.

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