Difficulty:[usr 3]
Cut the meat into regular pieces. Combine the ingredients of the marinade in a bowl, add the wild boar, mix, cover and leave to marinate for 48 hours in the fridge, stirring occasionally.
Drain the pieces of meat, filter the marinade. Peel and cut the shallots into quarters. In a casserole dish with a little duck fat, brown the pieces of wild boar on all sides for a few minutes. Sprinkle with flour and brown a little while stirring. Moisten with the marinade elongated with 50 cl of water, add the diced carrot and celery, the onions, the shallots and the belly bacon. Season to taste and simmer for 1h30. Watch the cooking, rewet if necessary.
Remove the pieces of meat from the casserole, keep them warm. Strain the cooking juices and put it back in the pan, let it reduce a little until the consistency is good, then add the pieces of meat and the mushrooms. Mix for 10 minutes over low heat.
Pour the wild boar stew into a hot deep dish, sprinkle with chopped flat-leaf parsley and serve immediately.
Decorate small croutons of bread toasted with duck fat.
Suggested side dish:pumpkin blinis
