Wild boar stew with myrtle
Recipe provided by Anto, chef at Club Sélection Belgodère
Marinate 1 kg of browned wild boar meat in 1 litre of red wine with 1 large onion, 5 cloves of garlic, 50 g of myrtle berries, 3 carrots, thyme, rosemary, bay leaves, salt and pepper for 24 hours. Re-brown in three soup spoons of olive oil and sprinkle with flour. Add the marinade and cook for three hours.