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The Silver Spoon, Phaidon Press
• 1 bottle (3 cups) white wine
• 5 tablespoons white wine vinegar
• 1 carrot
• 1 garlic clove
• 1 onion
• 1 fresh thyme sprig
• 2 fresh sage leaves
• 2 bay leaves
• 1 fresh flat-leaf parsley sprig
• 6 black peppercorns
• 2½ pounds lean wild boar, diced
• 3/4 cup olive oil
• 2 tablespoons butter
• 1¼ cups pitted green olives
• salt and pepper
• mashed potatoes, to serve
Pour the wine and vinegar into a large pan and add the carrot, garlic, onion, thyme, sage, bay leaves, parsley, peppercorns and a generous pinch of salt. Bring to a boil, then lower the heat and simmer for 15 minutes.
Remove the pan from the heat, let cool and pour into a bowl.
Add the meat, cover and let marinate in a cool place, stirring occasionally, for up to 2 days.
Heat the olive oil and butter in a pan.
Drain the meat, reserving the marinade, add to the pan and cook, stirring frequently, until browned all over.
Season with salt and pepper, pour in about half the reserved marinade, bring to a boil, then lower the heat and simmer for 1½ hours.
Add the olives and simmer for a further 30 minutes.
Discard the garlic and herbs and serve with mashed potatoes.
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