Brown the 1200g of wild boar piglet in 30g of olive oil over high heat until deeply seared on all sides.
Add 150g of lardons, 120g of shallots, 200g of carrots, 100g of celery, and 20g of garlic to the pan and brown deeply.
Stir in 30g of tomato paste and deglaze the pan with 50g of cognac, scraping up all browned bits from the bottom.
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