"The dark-colored meat of wild boar holds a strong, nutty, rich flavor that can’t be compared to other meats—and it’s not gamey."
1 ½ pounds wild boar meat, cubed
salt and pepper to taste
1 cup red wine, plus enough to marinade
3 onions, quartered
3 cloves garlic, peeled
2 sprigs thyme
2 bay leaves
3 whole cloves
a few peppercorns, crushed
2 tablespoons olive oil
1 small glass Armagnac or cognac
3 tablespoons butter
2 tablespoons flour
Season the meat with salt and pepper. Put it into a deep bowl and cover with wine.
Add the onions, herbs, and spices and stir together. The marinade should cover the meat.
Cover the dish and place it in the refrigerator for at least 2 hours and up to 12. Then remove the meat and pat dry with paper towels. Strain the marinade into a bowl and set aside.
Heat the olive oil in a large, flameproof casserole, and brown the meat on all sides. Remove it.
Stir in the strained marinade and additional 1 cup of wine to the pan. Add in the meat. Cook gently for 1–3 hours.
In a separate saucepan, melt the butter and mix in the flour to form a paste.
Stir in a little of the marinade from the pan to form a liquid, then add it to the casserole, stirring all the time. Simmer for a few minutes until thickened.
Serve with potatoes and vegetables.