1,8 Kg of meat such as wild boar
1 celery stalk
2 cloves of garlic
thyme, bay leaf (bouquet garni)
2 tablespoons of chilli pepper
about ten peppercorns
about ten juniper berries
75 cl of red wine, fairly colourful
200 g of uncured bacon
a few pieces of poultry liver
a little blood (if possible)
2 tablespoons flour
2 tablespoons olive oil
6 tablespoons of cognac
Mode of operation:
In a large hollow dish or salad bowl marinate the meat cut into large squares, sliced vegetables, bouquet garni, spices and red wine (without bacon) for 36 to 48 hours. Drizzle with olive oil. Keep in a cool and stirring place from time to time.
48 Hours later, collect the meat, separate the liquid from the vegetables through a sieve.
In a casserole dish, heat the butter, olive oil and sauté the pieces of meat, faith, bacon and vegetables.
Flambé the meat with cognac (heat the cognac in a small saucepan, when it is hot extinguish the fire and ignite the alcohol, then pour it over the meat).
Stir in flour, marinade, blood, and a little water if necessary to cover the meat.
Simmer for more than 2 hours (covered at the beginning of cooking, then without lid to let the sauce concentrate)
At the end of cooking, remove the meat and mix the sauce.
Assemble and heat everything up.
Serve with tagliatelle or potatoes.