Name: Wild Boar Civet with Dark Chocolate
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 27 h 10 min
Cuisine: Andorra
Ingredients: 1 kg venison, wild boar meat, from the leg or shoulder, cut into cubes; 750 ml red wine, for the marinade and the braising; 3 tbsp wine vinegar, for the marinade; 50 ml cognac, for flambéing; 2 pcs onion, larger, cut into cubes; 400 g onion, small, left whole; 2 pcs carrot, cut into rounds; 1 sprig celery, finely chopped; 2 pcs leek, sliced, white and pale green parts only; 3 clove garlic, finely chopped; 2 pcs bay leaf; 1 bunch parsley, finely chopped; 1 tsp thyme, dried; 1 tsp rosemary, dried; 3 tbsp sunflower oil, for toasting; 2 tbsp flour, for dusting the meat; 500 ml beef broth, or water, to top up; 50 g dark chocolate, for braising, grated halfway through; salt, to taste; black pepper, to taste

Method

Marinating
Cut the game meat into cubes, then place it in a bowl with the wine vinegar, the wine, the brandy, the spices and the roughly chopped vegetables. Cover and refrigerate for 24 hours.
1440 min
Browning the meat
Lift the meat out of the marinade, drain it, dust it in flour and brown it on all sides in hot oil.
10 min
Browning the vegetables
Remove the meat, then fry the onion, carrot, celery, leek and garlic in the same oil. Pour over the brandy and set it alight so the alcohol burns off.
10 min
Assembling
Return the meat to the vegetables, pour over the marinade liquid, then add wine or stock until everything is covered.
5 min
Braising
Cover and simmer gently for one and a half to three hours. Top up with wine or stock as needed during cooking.
150 min
Chocolate and seasoning
Halfway through cooking, scatter grated dark chocolate into the pot, then season with salt and pepper and stir until it has completely melted.
15 min
Serving
Serve the meat with the vegetables and the sauce. Potatoes are recommended as an accompaniment.

Nutrient	Total (4 people)	1 people
Energy	3 150 kcal	788 kcal
Fat	96 g	24 g
of which saturates	47 g	12 g
Carbohydrates	157 g	39 g
Protein	242 g	61 g
Fibre	25 g	6,3 g

Wild Boar Civet with Dark Chocolate

Ingredients

Method

Marinating

Browning the meat

Browning the vegetables

Assembling

Braising

Chocolate and seasoning

Serving

Allergens and diets

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Rating

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