Name: Alsatian Wild Boar Civet with Spaetzle
Total time: 150 min
Yield: 4 servings
Cuisine: Alsatian
Ingredients: 500g wild boar meat; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 500ml red wine; 200ml beef broth; 2 tbsp tomato paste; 1 tsp thyme; 1 bay leaf; Salt and pepper to taste; For the spaetzle: 2 cups flour, 2 eggs, 1/2 cup milk, 1 tsp salt

A traditional Alsatian dish featuring slow-cooked wild boar in a rich sauce, served with homemade spaetzle.

Method

Trim the wild boar meat and season with salt and pepper. Sear in a large pot over medium heat until browned on all sides.
Add the onion, carrots, and celery to the pot. Sauté until softened, then add the garlic and cook for another minute.
Stir in the tomato paste, thyme, and bay leaf. Pour in the red wine and beef broth, bringing to a simmer.
Cover and let simmer for 1.5 to 2 hours, or until the meat is tender. Adjust seasoning as needed.
While the boar cooks, prepare the spaetzle. In a bowl, mix flour, eggs, milk, and salt. Knead until smooth, then pass through a spaetzle maker or colander into boiling water.