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Reheat boar shoulder in the sauce.
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Sometimes, an attendant carries a dead boar in his shoulder or the dog chasing a boar.
Serves 10-12 shoflder of boar, approx 4 kg olive oil salt and pepper 2 onions, sliced 2 cloves garlic bay leaf 1 quince, peeled and chopped wine (rosé is good) 1 tbs quince paste 20 chestnuts, cooked and peeled vegetable stock, optional Preheat the oven to 200ºC/Gas 6.
There isn't much flesh on the menu, but carnivores should not miss the cured meats — silken prosciutto from Emilia-Romagna; unctuous boar sausage; assertive coppa (pork shoulder); and house-cured duck prosciutto, burgundy-colored and salty-sweet.
However, in any other situation, while healthy and happy, I would, of course, wish for everything a Frenchman would wish for - oysters, escargots, Maman Blanc's crudites, slow-cooked shoulder of wild boar steeped in a deep, vinous red-wine jus, floating island and not forgetting all the great cheeses from Franche-Comte with a herby salad from the garden.
Adult boars can stand up to 1m tall at the shoulder, with adult males weighing up to 150kg.
See boar.
Wild boar?
The boar is smiling.
The boar went no farther.
Wild boar and foxes abound.
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