Civet is called the preparation of hunting meats, such as wild boar, by means of a previous marinade made with red wine and onion, mainly. Keep reading this recipe recipe.net and learn to cook civet from wild boar to red wine.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make wild boar to red wine: |
| 2 kilograms of wild boar meat (leg, ribs) 150 grams of bacon 1 onion unit 2 units of carrots 4 cloves of garlic 1 celery unit 2 liters of red wine 1 small glass of brandy 1 broth cup 1 cup of flour (140 grams) 1 laurel leaf 1 nail pack. of chocolate 1 oil jet 1 Pork butter bar 1 pinch of salt 1 pinch of pepper in grain |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make wild boar to red wine:
1. Two days before cooking it, the wild boar meat is cut into medium pieces and puts in a large clay pot, looted, some pepper grains are added and the onion cut into pieces is added. Add the peeled and cut carrots, 2 crushed garlic cloves, thyme, 2 bay leaves and 2 smell nails. Throw over the red wine and cover. It is left 48 hours in maceration, moving it from time to time, but without introducing it in the refrigerator.
2. After that time, the meat is removed, it drains well and reserves. Then the casserole is put with the maceration to the fire, until a quarter is reduced.
3. In another casserole, the bacon in dice is given with oil. Already fried, remove with a slide and reserve. The pieces of wild boar are passed through flour and brown with the bacon fat. When the cognac is added. The reduced maceration is then incorporated, passing it through a Chinese (conical strainer) or strainer, squeezing the vegetables well to release all their juice.
4. If the resulting liquid did not cover all the wild boar, add broth. Prepare a bouquet with a bay leaf, parsley twig, celery leaves and a shine of thyme and tie it well. Add it, cover the casserole and let cook over low heat for 2 hours, adding the bacon pieces.
5. Undo (masted) in a mortar 2 garlic cloves with a little parsley, 3 hazelnuts, 3 almonds, pine nuts and a little grated chocolate. This mixture is well amalgamous with a little sauce from the wild boar civet and sprinkles above the casserole, about 10 minutes before finishing cooking.
6. Civet should not move with spatula, but shake the casserole every so often. When ready, serve the boar civet to red wine in previously heated fountain. You can accompany it with a green salad and roasted potatoes.
