At a glance
This slow-braised wild boar dish requires planning ahead—you'll marinate the meat overnight before searing and braising it low and slow for about two hours until it's fall-apart tender. The payoff is a rich, silky sauce that you'll blend smooth, paired with creamy mashed potatoes for an elegant autumn dinner that's worth the wait.
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Marinade
The evening before, peel one onion and the root vegetables, chop them and fry in lard, then pour in the red wine and turn off the heat. Let the marinade cool completely, then add the meat to it.
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Sear the meat
The next day, chop the second onion and fry it in a large cast-iron pot. Take the meat out of the marinade, add it to the onion, and sear it hard on all sides.
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Finish the sauce
Pour in the marinade, add salt, pepper, tomato purée and plum jam. Stir well and top up with stock or water so the meat is fully submerged.
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