Civet de Senglar

Hard·50 min active + 3 hours 10 min resting

Andorra's wild-boar stew — boar marinated in red wine then slow-braised with onion, garlic, bacon, and herbs until dark and tender, the game-season main of the Pyrenean autumn and winter.

Civet de senglar is the Andorran wild-boar stew, a Pyrenean game dish in the French-Catalan civet tradition (a red-wine braise classically thickened with the animal's blood).

Spoon up civet de senglar and the boar is dark, dense, and tender, falling into a deep, wine-rich, slightly gamey sauce. Bite: the meat is leaner and more intense than pork, the red wine reduced to a glossy, savory depth, the bacon and onion sweetening it, juniper giving a resinous lift. A robust mountain braise for cold nights — the game-season heart of the Andorran table.

Marinating the lean, strong-flavored boar in wine both tenderizes it and tames the gaminess. Browning builds flavor; a little flour and the long, gentle braise break down the tough muscle and reduce the wine into a rich sauce. Bacon adds fat the lean boar lacks; juniper is the classic game aromatic.

Variations

Thickened with the blood (true civet). With dark chocolate in the sauce (Catalan touch). With wild mushrooms. With pearl onions. Served over trinxat. Made with venison.

On the Palate

Where Civet de Senglar sits in the Andorran flavor cloud

Ingredients

Serves 6

1.2 kg shoulderWild boar

How it's made

8 steps · 50 min active + 3 hours 10 min waiting

1
15 min
Cut 1.2 kg wild boar shoulder into chunks; marinate overnight in 750 ml red wine with onion, garlic, bay, and juniper.
Watch out
Marinate the boar fully covered in wine overnight — this is what tames the gamy edge and softens the tough muscle.
2
4 min
Drain the boar (reserve the marinade) and pat dry.
3
6 min
Render 120 g diced bacon in a heavy pot; remove.
4
14 min
Brown the boar in the bacon fat in batches.
Watch out
Get a deep brown crust on the boar in batches — crowd the pot and it stews grey instead of searing.
5
6 min
Soften 2 chopped onions and 4 garlic cloves; stir in 1 tbsp flour.
6
5 min
Pour in the reserved marinade and scrape the base; add 2 carrots and the bacon.
7
150 min
Return the boar; cover and braise gently 2.5 hours until fork-tender.
Watch out
Hold it at the gentlest simmer for hours until a fork slides in and pulls the meat apart easily.
8
10 min
Reduce the sauce if needed and serve with potatoes or polenta.