Recipe of the Corsican Boar Stew
The Corsican wild boar stew, called "stufatu di cignale" is a symbolic dish of family tradition.
A recipe with character that is appreciated for its strong and fragrant taste. This firm and lean meat, once marinated and simmered, will become juicy as desired. All you have to do is go to the nearest market and select the best products to make this excellent Corsican boar stew. Take the time to read the recipe carefully and prepare everything in advance. Let's start with the list of ingredients.
Ingredients for 4 to 6 people
- 1 kg of wild boar (filet)
- 1 liter of Corsican red wine (Reserve du Président)
- 6 tablespoons of tomato paste
- 6 carrots
- 4 onions
- 12 cloves of garlic
- 4 bouquets garnis
- 8 bay leaves
- 4 tbsp. olive oil
- 2 tbsp. flour
- salt and pepper
Preparation of the Corsican Boar Civet
(Total time : 27h30 = Preparation : 24h + Cooking : 3h30)
Step 1: Peel and cut the carrots, slice the onions and the cloves of garlic in pieces.
Step 2: Cut the meat into medium-sized cubes.
Step 3: Place the meat, one third of the carrots, half of the onions and garlic in a bowl. Keep the rest of the meat and onions separately in an airtight container in the fridge.
Step 4: Add to the bowl 1 bouquet garni, 4 bay leaves, season with salt and pepper, and pour in the red wine.
Step 5: Cover the bowl with cling film and chill for 24 hours.
Step 6: The next day, drain and dry the meat with paper towels.
Step 7: Strain the marinade through a sieve and set aside.
Step 8: In a cast iron or stainless steel casserole, add the 4 tbsp of olive oil and heat over medium heat.
Step 9: Add the meat and sauté for 5 minutes, stirring regularly.
Step 10: Add 2 tablespoons of flour, mix and fry for another 5 minutes.
Step 11: Add the remaining onion and garlic from the refrigerator, the 6 tbsp of tomato paste, the marinade and the remaining 4 bay leaves. Mix well.
Step 12: Bring to a boil, then lower heat, cover and simmer on low heat for 3 1/2 hours.
Step 13: After 1 hour and 45 minutes of cooking, add the remaining 4 carrots.
Step 14: It is often advisable to adapt the remaining cooking time according to your stove and to adjust the seasoning. Do not hesitate to add a little water if necessary.
Step 15: Serve in soup plates. Enjoy.
The Corsican wild boar stew will go perfectly with Colomba pasta and an "Orenga de Gaffory" wine.
You can keep the stew in a cool place in an airtight box for 2 or 3 days.
To finish, I wish you a good day or evening and invite you to come and discover other equally delicious recipes. And for those who lack time, do not hesitate to visit our store of Corsican products, we propose you numerous products made in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all !