Civet de Sanglier: Hearty Wild Boar Stew

1.In a large bowl, marinate the wild boar meat with the red wine, one chopped onion, garlic, carrots, celery, bouquet garni, salt, and pepper. Cover and refrigerate for at least 12 hours, preferably overnight.

2.Remove the meat from the marinade and pat dry with paper towels. Reserve the marinade and vegetables separately.

3.In a large Dutch oven, heat the olive oil over medium-high heat. Brown the wild boar meat in batches until all sides are seared. Remove the meat and set aside.

4.In the same pot, add the remaining chopped onion and cook until translucent. Stir in the tomato paste and flour, cooking for another minute to form a roux.

5.Gradually add the reserved marinade and beef stock, stirring constantly to avoid lumps. Bring to a simmer.

6.Return the wild boar and reserved vegetables to the pot. Add the bouquet garni and season with salt and pepper. Cover and simmer gently for about 2 to 3 hours, or until the meat is tender.

7.In a small saucepan, heat the cognac and carefully ignite it to burn off the alcohol. Add the flambéed cognac and red wine vinegar to the stew.

8.In a separate pan, sauté the pearl onions and mushrooms until golden brown. Add them to the stew during the last 30 minutes of cooking.

9.Remove the bouquet garni before serving. Adjust seasoning with salt and pepper if needed.

10.Garnish with chopped parsley and serve the stew hot, accompanied by crusty bread or mashed potatoes.