Wild Boar with Bouvrage

Ingredients

0.5 kg Wild Boar meat, (diced shoulder or similar)

For the marinade:

250ml BOUVRAGE
2 tbsp balsamic vinegar
2 crushed garlic cloves
1 tsp ground cumin
Salt
Ground black pepper.

Method

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.