Wild Boar Civet.

Ingredients
For the wild boar marinade:
2 kg4½ lb wild boar
2 bottles red wine, recommended Cahors
2 glasses sherry vinegar
2 onions, peeled and diced
4 carrots, peeled and sliced
4 celery sticks, sliced
4 leeks, washed and sliced
6 juniper berries
1 star anise
1 cinnamon stick
3 cloves
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
To finish:
1-2 shallots, diced
200 g7 oz white button mushrooms
4 slices of bacon, cut into lardons
10 g¼ oz butter
10 g¼ oz plain flour

To serve:
Celeriac mash

Method: How to make Wild boar civet
1Marinate the boar in the wine, spices, vegetables and herbs for 12 hours, in the fridge.
2Add the vinegar and marinate for a further 12 hours, in the fridge.
3Drain the boar onto kitchen paper, pat dry. In a hot pan, brown the meat in olive oil until dark in colour.
4Pop into a casserole dish with the vegetable and wine and cook at 150C/Gas 2 for 3-4 hours.
5Pan fry the bacon lardons, shallot and mushrooms in the butter. Coat in flour and add to the wild boar stew.
6Once the boar meat is tender and falling apart, the stew is ready. Serve with celeriac mash.