1 to 3 lb. Boned Wild Boar meat
125 - 250 ml Port wine
2 Cloves of garlic, minced
125 – 250 ml olive oil
3 Spring onions, diced
64 to 200 grams sliced or slivered almonds
Cut boar meat into thin slices. In a bowl, blend port wine and garlic and Herbs de Provence. Marinate meat for 4 hours. Heat olive oil in a cast iron skillet/pan. Mix meat, almonds and onions for 4-8 minutes, until done.
2 tbsp. butter
3 tbsp. flour
3 1/2 Cups of double cream (or heavy cream)
Optional: 2 tbsp cognac or sherry
Use some of the water from boiling the Chantarelles and mix it with the cream.
Sea salt and freshly ground black pepper....
Let simmer for 20 - 25 minutes
Serve with rosted potatoes and/or grilled vegetables.
What type of wine would I pair this dinner with?
Very likely a Brunello from Tuscany, Italy - for its smoothness with flavors of rosted chestnuts, plum, and earth which is a good match and excellent with game...
If, not........Well, well, well...would you then care for a glass of Grappa???