Civet de sanglier

Method

Brown the diced bacon in a large heavy-bottomed casserole, then remove and set aside. Pat the boar meat dry and brown in batches in the bacon fat until deeply caramelised on all sides, then set aside. In the same pot, sauté the onions, carrots, and mushrooms until golden, then stir in the garlic and tomato paste, cooking for 2 minutes. Dust the meat with flour, return to the pot with the bacon, and pour in the red wine and stock, then add the juniper berries, bay leaves, thyme, rosemary, and peppercorns. Bring to a simmer, cover, and cook gently for 2.5 to 3 hours until the meat is very tender. Just before serving, warm the blood gently and stir through the civet to enrich and thicken the sauce, ensuring it does not boil. Taste and adjust seasoning, then serve hot with creamed potatoes or polenta.