How do you cook wild boar sauce?

For a ragù-style wild boar sauce, marinate the meat if its flavor is very strong, then cook it slowly with a base of vegetables, red wine and tomato. For 4 personnes, allow about 600 g of wild boar in small pieces, an onion, a carrot, a celery stalk, 400 g of crushed tomatoes, a glass of red wine, a bay leaf, a few juniper berries and olive oil. The day before, you can leave the meat 12 hours in the refrigerator in wine with bay leaf and juniper; it's not mandatory if it's already mild.

Drain the meat, pat it dry, then brown it in batches in a Dutch oven. Sauté the finely chopped vegetables in the same pot, return the meat, pour in the wine and let it reduce. Add the tomato, bay leaf, a little salt and pepper, then cover and let simmer over very low heat for about 2 h 30 to 3 h, stirring from time to time and adding a little water if the sauce sticks. The meat should shred easily; otherwise, extend the cooking time. For hunted wild boar, choose inspected meat and make sure it is well cooked through: marinating does not make the meat safe. Serve with pappardelle or tagliatelle.