Name: Wild Boar Civet with Root Vegetables
Total time: 160 min
Yield: 4 servings
Cuisine: French
Ingredients: 500g wild boar meat; 1 onion, chopped; 2 carrots, peeled and diced; 2 parsnips, diced; 2 cloves garlic, minced; 500ml red wine; 200ml beef stock; 2 tbsp olive oil; 1 tsp rosemary; 1 bay leaf; Salt and pepper to taste; For the vegetables: 200g potatoes, 100g turnips, 100g parsnips, 2 tbsp olive oil, salt, and pepper

A hearty French dish with tender wild boar in a savory sauce, paired with roasted root vegetables.

Method

Preheat the oven to 180°C (350°F). Season the wild boar with salt and pepper. Heat olive oil in a large oven-safe pot and brown the meat on all sides.
Add the onion, carrots, and parsnips to the pot. Sauté for a few minutes, then add the garlic and cook until fragrant.
Stir in the rosemary and bay leaf. Pour in the red wine and beef stock, ensuring the meat is partially submerged.
Cover and bake for 1.5 to 2 hours, or until the meat is tender. Adjust seasoning as needed.
While the boar cooks, toss the potatoes, turnips, and parsnips with olive oil, salt, and pepper. Roast for 25-30 minutes, or until golden and tender.