Separate 1 kg of the best meat from the shoulder of the fresh boar and cut into sticks (about the size of French fries). Place the meat in a suitable bowl with half of the ingredients for the marinade. Dice the pork neck and the remaining meat, place in a second baking dish with the remaining marinade. Put both baking bowls to cool for two days.
Now coarsely chop the meat cubes, mix with the egg and cornstarch dissolved in milk. Chop the shallots and reduce with the white wine in a saucepan until all the liquid has evaporated.
Blanch the bacon in boiling hot water for 5 min, drain, dice and render in a dry frying pan. Sweat the strips of meat with a little butter in a frying pan and cool. Then mix into the stuffing with the shallots and diced bacon.
Season the quantity and put it tightly in a tureen lined with the bard. Cook for 20 minutes at medium temperature (180 °C) in a bain-marie. Then turn the temperature down to 90 °C and cook for another 2 hours. Cool and consume the following day.
– Country : France – Region : Lorraine – Wine : Sancerre – Wine : Bassgeige Riesling – Takes about : 03 h 20 min – Cooking time : 1 h – T. : 2 h 20 min – Difficulty : Complicated – Price : Expensive
Our tip : Use a bacon with a strong flavor – this way you will give this dish a
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