Wild Boar Stew

Wild Boar Stew or Civet de Sanglier in French is a traditional Corsican dish rooted in the island’s rural hunting culture. Prepared by Casatorra, a respected Corsican producer known for preserving authentic local recipes, this stew brings together wild boar meat slowly braised in a rich sauce of red wine, onions, carrots, garlic, and aromatic herbs.

The result is a bold, full-bodied dish with tender chunks of game, a deep, earthy flavour, and a hearty texture. The sauce is thick and dark, infused with the taste of the maquis—Corsica’s wild herb-covered landscape—and laced with a hint of wine’s acidity to balance the richness.

Serve hot with fresh pasta, polenta, or crusty bread, and pair with a glass of Patrimoniu AOP, Domaine Montemagni, Menhir Rouge. This Corsican red wine brings structure, dark fruit, and garrigue notes that echo the wild, herbaceous character of the stew—an ideal match for this rustic island classic.