Civet de Sanglier Corse

Civet de sanglier (wild boar stew) is Corsica's great game dish — a slow-braised preparation of wild boar marinated in red wine with myrtle, juniper, and the aromatic herbs of the maquis, producing a dark, intensely flavored stew that expresses the island's wild, mountainous terroir more than any other preparation. The Corsican wild boar (sanglier corse, smaller and leaner than mainland boar due to the island's limited food resources) feeds on maquis herbs, chestnuts, and acorns, giving its meat a distinctive herbal, gamy, almost sweet character. The civet follows the classical French civet protocol (marinate, braise, thicken with blood) but with Corsican specifics: cut 2kg boar shoulder into 5cm cubes. Marinate 24-48 hours in a full bottle of Corsican red wine (Patrimonio or Ajaccio — Nielluccio or Sciaccarellu grapes), with a mirepoix, a generous branch of myrtle (mirte — the defining Corsican herb), crushed juniper berries, bay leaves, crushed garlic, peppercorns, and a strip of dried orange zest. After marinating, drain and brown the meat in olive oil (not lard — Corsica uses olive oil). Sauté the strained marinade vegetables, add a tablespoon of tomato paste, deglaze with the wine marinade, return the meat, and braise at 150°C for 3-4 hours until the boar is fork-tender. The classical civet finish: off the heat, stir in the boar's blood (200ml, mixed with a splash of vinegar to prevent coagulation) to thicken and darken the sauce — the blood gives the civet its characteristic velvety texture and deep, almost black color. If blood is unavailable, a beurre manié or dark chocolate (20g) provides approximation. Serve with pulenda (chestnut polenta) or thick chestnut-flour pasta.

• French civet de lièvre (hare in blood-thickened wine)
• German Wildschweingulasch (wild boar goulash)
• Italian cinghiale in umido (Tuscan wild boar stew)
• Spanish jabalí estofado (stewed wild boar)