Young wild Boar stew

Ask the butcher to detail the meat in large cubes.

Marinate at least 12 h (ideally the day before) in the wine with the carrots and large onions peeled and chopped, and bouquet garni (in a covered pot put in the fridge).

The eating day:

Peel the spring onions.

Reserve the marinade, remove the carrots (keep them), and discard the bouquet garni and large onions.
Drain the meat, and pat it dry with paper towels.
Then sear the meat in a little very hot oil in a frying pan.

At the same time, sauté in a cocotte with a little fat: degermed and crushed garlic, peeled spring onions, carrots (of the marinade), peppercorns (which must brown), and lardons.
Put the marinade to heat in another pan.

"Singer" the meat: sprinkle with 1-2 tablespoons of flour on the meat while stirring over high heat.
Then, transfer the meat into the cocotte.
Pour a bit of the boiling marinade into the frying pan, deglaze the juices then pour the whole into the pot. Add the rest of the marinade.
Simmer, with a lid not quite closed.
Salt with a little coarse salt (not too much because the sauce will reduce).

Chop some button mushrooms and cook them over a high heat in a pan, draining the water. Put them aside.

After 2 hours of cooking, remove the meat, spring onions and lardons and reduce the sauce on a very small heat.

At the end (still at least 1 hour) add a dash of wine vinegar.
Then blend with a mixer.

Season to taste salt / pepper.
If necessary add a "beurre manié" (kneaded butter). Do it away of the heat and whisk...

Put the meat, bells and bacon and mushrooms back in the sauce, over very low heat, just to warm them.

Serve in warm plates.

For health safety reasons, freeze the game a few days before. For the wine take a simple Burgundy or a Côtes-du-Rhône (avoid light wines from Beaujolais or the Loire…).
When seared the meet should almost become black on all faces. This dish is close to a beef bourguignon, but using a young boar.
Offer on the side a bit of redcurrant jam, or cranberries or blueberry jam (or fresh fruits put into water then quickly put in granulated sugar).