Regional specialties

Civet de sanglier

Wild boar slowly braised with wine and aromatics.

Say it: see-VAY duh sahn-GLEE-ay (approximate English pronunciation)

Civet de sanglier uses wild boar in a slow-cooked wine braise. Corsican interpretations may add chestnuts, bringing a different texture to the meat and sauce. Aromatic vegetables and herbs build the flavor during cooking. It is a game dish rather than a standard beef stew, so check the meat and accompaniment described on the menu.

Names to look for on menus

civet de sanglier, wild boar civet, wild boar stew

Explore its regional connections: Corsica

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