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Meat, South and mountains

Wild boar civet with tagliatelle

Wild boar civet with tagliatelle is a game stew marinated in red wine, serving 4 people at €5.60 per person. It takes about 3 hours and 20 minutes total, including 2.5 hours of slow cooking, at a medium difficulty level. The key is the overnight marinade that tenderizes the meat and softens the gamey taste, plus a long gentle simmer until the meat turns tender.

A wild boar civet marinated overnight then slow cooked in red wine, served with tagliatelle so you don't waste a drop of the sauce.

Wild boar civet with tagliatelle
Total time
3 h 20
Difficulty
Medium
Cost per person
€5.60
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Wild boar is a firm meat with a bolder flavor than beef, and it needs time to become tender. After an overnight marinade in red wine and two and a half hours of slow cooking, it practically falls apart on its own, and the sauce turns a deep, dark color. The button mushrooms, added at the end and quickly seared, keep their firm bite instead of melting into the sauce.

This is a fall or winter Sunday dish, the kind you start early so the house smells good all afternoon while you get on with other things. Tagliatelle stands in for the classic potatoes served with civet and soaks up the sauce instead of leaving it on the plate. Plan this for adults or older kids who already enjoy the taste of game.

The ingredients

4 people

Butcher

  • Wild boar, cut into pieces 1 kg
  • Bacon lardons 100 g

Pantry

  • Red wineoften in the pantry 75 cl
  • Tagliatelleoften in the pantry 350 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Carrots 2
  • Garlic 3 cloves
  • Bouquet garni 1
  • Button mushrooms 250 g

Allergens Gluten, Eggs

The step by step recipe

  1. The day before, marinate the wild boar with the wine, carrots, one onion, the garlic and the bouquet garni.

    Cover the marinade and keep it in the fridge for at least twelve hours.

  2. Drain and pat the meat dry, then brown it with the bacon lardons. 12 min

    Strain the marinade before pouring it in, you only need the liquid.

  3. Pour in the marinade, add salt and pepper, cover and let it simmer. 2 h 30

    Keep the heat very low, wild boar is a firm meat that needs patience.

  4. Sauté the mushrooms and add them in at the end of cooking. 8 min

    Use a hot pan so the mushrooms brown instead of releasing their water.

  5. Cook the tagliatelle and serve it with the civet. 8 min

    Toss the pasta in the sauce, it soaks up all the flavor.

Our tips to get it right

  • Pick a red wine you would actually drink, since it shapes the whole sauce, and a cheap wine can turn sharp by the end of cooking.
  • If the sauce is still too thin after the two and a half hours, take the lid off for the last fifteen minutes so it reduces.
  • Let the meat sit out of the fridge for thirty minutes before browning it, it sears better and releases less water into the pot.

The variations

  • No wild boar? Swap in beef cheek or shin, the marinade and cooking time stay the same.
  • For a faster version, use pre marinated meat from the store and cut the simmering time to ninety minutes with smaller pieces.
  • For kids who find the gamey flavor too strong, make the same recipe with pork instead of boar for a milder taste.

What to serve it with

  • A glass of the same red wine used in the marinade
  • Cranberry or redcurrant jelly on the side
  • A simple green salad after the main course

Storage

The civet keeps for 3 days in the fridge in a sealed container, and it often tastes even better reheated the next day. It freezes well for up to 3 months, but cook the tagliatelle fresh each time. Reheat gently over low heat with the lid on, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Do you really need to marinate the meat overnight?

Yes, at least twelve hours are needed to tenderize the wild boar and soften its gamey flavor. Skip this step and the meat stays firmer with a less developed sauce.

Can you replace the wild boar with another meat?

Beef cheek or shin work very well with the same marinade and cooking method. The result will taste milder but still turn out just as tender.

Can this civet be made ahead of time?

It's actually recommended, since the sauce gets more flavorful after resting overnight in the fridge. Cook the tagliatelle fresh right before serving.

How do you know when the meat is done?

It should pull apart easily with a fork without resisting. If it's still firm after two and a half hours, keep simmering in twenty minute increments.

How long does it take to make a wild boar civet with tagliatelle?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a wild boar civet with tagliatelle?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a wild boar civet with tagliatelle cost?

About €5.60 per serving, or €22.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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