Civet de sanglier
Civet de sanglier is a traditional dish made from wild boar (sanglier), prepared as a rich, hearty stew. The meat is typically marinated in red wine with herbs and spices to tenderize and infuse it with flavor. The dish is slow-cooked with ingredients like onions, garlic, mushrooms, and bacon, creating a deep, savory sauce.
The term "civet" refers to a method of stewing game meat, often with the animal's blood added to thicken the sauce, though modern versions may omit this.
Pairing tips
Fitou
Fitou is a French appellation located in Languedoc (Aude) that produces full-bodied red wines primarily based on Carignan and Grenache, with small percentages ... Read more
Hermitage Rouge
Often considered as one of the most exceptional wines in the world, red Hermitage wines are produced in the northern Rhône with Syrah as the principal grape ... Read more
Madiran
Madiran is a French appellation known for the production of dense red wines that are primarily based on the local Tannat grape with the usual addition of Cabernet ... Read more
Côte-Rôtie
Côte-Rôtie is a French appellation located in the northern Rhône. The region produces highly-prized wines that are primarily based on Syrah,... Read more
WHERE TO EAT The best Civet de sanglier in the world (according to food experts)
