Wild Boar with Bouvrage
0.5 kg Wild Boar meat, (diced shoulder or similar)
For the marinade:
2 tbsp balsamic vinegar
2 crushed garlic cloves
1 tsp ground cumin
Ground black pepper.
Combine the above ingredients and marinade the meat overnight.
Drain the meat, reserving the liquid. Heat 1 tbsp olive oil in ovenproof casserole and sear the meat, adding vegetables to taste (onions and carrots are good with this) and a little flour. Add the reserved liquid gently, stirring well to avoid lumps. Bring to the boil, cover and transfer to a simmering heat oven for at least 1.5 hours - remember wild boar is matured very slowly and must be cooked very slowly. Adjust seasoning and enjoy.
Also good with pork, lamb or venison.