Wild boar with civet

Typical cooking with wine and herbs

Wild boar with civet


Cut the meat into pieces and put it in a bowl with the carrots cut into small pieces, the onion in segments, bay leaves, rosemary and cloves. Cover with wine and leave to marinate for at least 24 hours. When marinated, drain the meat and brown it over a high heat. Season with salt and pepper and sprinkle with the marinating wine. Cook for at least two hours on a low heat.


  • 1.5 kg wild boar meat
  • 1 litre of red wine
  • 2 carrots, 1 onion
  • 2 celery stalks, 2 bay leaves
  • 2 sprigs of rosemary
  • 2 cloves
  • oil, salt, pepper

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