Braised wild boar with apples
Preparation 15 min, cooking 1 hour 40 min, medium difficulty
1 kg of wild boar (cut into the thigh or into chops), 50 g of lard (or lard), 2 rennet apples, 1 onion, 2 bay leaves, 4 sage leaves, 1/2 tablespoon of chopped parsley, 1 / 2 teaspoon of starch, 2 glasses of dry red wine, 1/2 glass of brandy, 20 g of butter, 1/2 glass of extra virgin olive oil, salt and pepper. For the marinade: 1l of wine vinegar.
Marinate the wild boar meat (it must be well aged) for 12 hours in a mixture of water and vinegar in equal parts.
In a saucepan, fry the chopped onion with the lard and oil and add the parsley, bay leaf and sage. Then add the meat, washed and drained, brown, pour in the wine, add salt, cover and cook over low heat for an hour and a half.
A few minutes before the meat is cooked, core the apples and, without peeling them, cut them into cubes which you will brown in a pan in a knob of butter; salt, pepper, flambé with the brandy and, when it has evaporated, add the filtered sauce of the cooked meat.
Bring the sauce to a boil, tie it with the starch dissolved in a little cold water and continue cooking until it becomes slightly syrupy. Pour the sauce over the partially sliced wild boar and bring to the table immediately.