Civet of Wild Boar

Civet de Jabalí

Civet is a method of marinating game in wine and herbs. It is a traditional way of preparing hare, deer and boar across southern Europe.

Servings: 6

Prep Time: 1 1/2 hr.[PT1H30M]

Cook Time: 1 1/2 hr.[PT1H30M]


4 - 1/2 lb wild boar (leg)
2 cups olive oil
Game stock
3 carrots
3 onions
2 leeks
2 quarts red wine
5-6 black peppercorns
1 sprig thyme
1 sprig rosemary
1 bay leaf


Bone the leg of wild boar and cut the meat into even-sized pieces. Slice all the ingredients of the marinade and prepare. Place the meat in the marinade and leave in the refrigerator or a cool place for approximately 2 days. Remove the meat, drain, and coat with flour then brown over a high heat.

Sauté all the marinade ingredients, except for the wine, in the same oil. When soft, add the wine then after a few minutes the stock. Reduce then pass through the food mill. Combine the sauce with the meat, check for salt and leave to cook slowly until the meat is perfectly cooked. Serve with steamed carrots.

From the book Cocina tradicional en Paradores: Cataluña
Recipe courtesy of Spain GourmeTour magazine.

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