traditional French - which take a long time marinading
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(sanglier is older wild boar)
# 800g wild boar meat, cubed
# Salt and pepper
# 500ml red wine
# 3 onions, quartered
# 3 cloves garlic, peeled
# 2 sprigs of thyme
# 2 bay leaves
# 3 whole cloves
# A few peppercorns, crushed
# 7-10 juniper berries, crushed
# 2 tablespoons olive oil
# 1 small glass Armagnac or Cognac
# 50g butter
# 2 tablespoons flour
Season the meat with salt and pepper.
Put the meat into a deep bowl and pour over the wine.
Add the onions, herbs, and spices and stir everything together. The marinade should cover the meat.
Cover the dish and place it in the fridge for at least 24 hours and up to two days.
Then remove the meat, drain, and pat dry with kitchen towels.
Heat the olive oil in a large flameproof casserole and brown the meat on all sides.
Remove the meat and add the strained marinade and alcohol to the pan.
Put in the meat. Cook gently for 1-3 hours depending on the age of the meat.
Melt the butter and mix in the flour to form a paste. Stir in a little of the marinade liquid, then add to the casserole, stirring all the time.
Simmer for a few minutes until thickened and serve with potatoes and vegetables.
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