Wild Boar Civet
- 🐗 Approximately 3 kg wild boar, cut into cubes
- 🍷 1.5 liters Tierra Arida Finca La Elvira Malbec
- 🧅 4 large onions, chopped
- 🥬 1 whole leek, chopped
- 🌿 1.5 stalks celery, chopped
- 🧄 Several cloves garlic, peeled and whole
- 🥕 Carrots, diced
- 🍃 Bay leaves, a few
- 🌿 Thyme sprigs, a bunch
- 🌿 Rosemary sprig, small
- 🧂 Salt
- 🫒 Olive oil
- 🍫 3 spoonfuls unsweetened cocoa powder
- 🍅 Dried tomatoes, chopped
- 🌽 Instant polenta
- ⭐ Star anise, used in marinade and removed
A traditional Patagonian dish featuring slow-cooked wild boar marinated in Malbec wine, served with rich polenta, perfect for cozy winter nights.
Experience the essence of Patagonian cuisine with this Wild Boar Civet, a traditional dish that embodies the warmth of autumn and winter days. With its rich and complex flavors, this slow-cooked stew pairs succulent wild boar meat marinated in exquisite Malbec wine with the comforting smoothness of polenta. Perfect for those cozy nights when you crave a hearty, nourishing meal.
Ingredients
🐗 Approximately 3 kg wild boar, cut into cubes, locally sourced game
🍷 1.5 liters Tierra Arida Finca La Elvira Malbec, red wine
🧅 4 large onions, chopped
🥬 1 whole leek, chopped
🌿 1.5 stalks celery, chopped
🧄 Several cloves garlic, peeled and whole
🥕 Carrots, diced
🍃 Bay leaves, a few
🌿 Thyme sprigs, a bunch
🌿 Rosemary sprig, small
🧂 Salt
🫒 Olive oil
🍫 3 spoonfuls unsweetened cocoa powder
🍅 Dried tomatoes, chopped
🌽 Instant polenta
⭐ Star anise, used in marinade and removed
Instructions
1- Marinate the Wild Boar:
- Cut the wild boar into cubes and place in a large stainless steel mixing bowl.
- Add 1.5 liters of Tierra Arida Finca La Elvira Malbec, chopped onions, leeks, celery, peeled garlic cloves, and star anise.
- Cover and marinate in the fridge for at least 12-14 hours.
2- Prepare the Cooking Station:
- Light the outdoor rocket or wood stove. Place the large black cast-iron Dutch oven over it.
- Pour some olive oil into the pot and let it heat up.
3- Sauté Aromatics:
- Add whole garlic cloves to the hot oil, followed by chopped leeks, diced carrots, and celery.
- Sauté until the vegetables are softened and aromatic.
4- Add Herbs and Seasoning:
- Introduce bay leaves, thyme, rosemary, and add salt.
5- Brown the Wild Boar:
- Remove wild boar cubes from the marinade using tongs.
- Brown the meat in the Dutch oven with the sautéed vegetables.
6- Simmer the Civet:
- Strain marinade liquid through a slotted spoon into the Dutch oven.
- Cover the pot and simmer for about 1.5 hours until the meat is tender and the sauce thickens.
7- Incorporate Cocoa Powder:
- Near the end of cooking, stir three spoonfuls of cocoa powder into the stew until dissolved, enhancing the flavor complexity.
8- Prepare the Polenta:
- In a small saucepan, boil water using the stainless steel pot with a glass lid.
- Add chopped dried tomatoes and once boiling, stir in instant polenta.
- Cook for 8-12 minutes until slightly more liquid in consistency.
9- Serve:
- Serve a generous portion of polenta in a bowl.
- Top with the rich wild boar civet and ample sauce.
Prep Time: 15 minutes
Cook Time: 1.5 hours
Total Time: 1 hour 45 minutes (plus marination)
Servings: 8-10
Equipment: Dutch oven, outdoor cooking stove, chef's knife, cutting board, slotted spoon, tongs, wooden spoon, saucepan, mixing bowls
Calories: 450
Proteins: 30g
Fats: 18g
Carbohydrates: 32g
Cooking Tips
- Marination is crucial for tenderizing wild boar and enhancing flavor.
- Adding cocoa deepens the civet's taste, achieving a savory-sweet balance.
- Outdoor cooking offers a distinct smoky flavor, complementing winter cuisine.
#wildboar #polenta #patagoniancuisine #outdoorcooking #comfortfood #winterrecipe
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