Sanglier à l’Auvergnate

In this recipe the meat is braised slowly for a long time, so mature wild boar (‘sanglier’) can be used rather than baby boar (‘marcassin’), which is usually roasted. Pork can be substituted when boar is not available. In Auvergne, the meat is served with braised chestnuts, lentils or red kidney beans, and in one recipe a glass of cognac is sprinkled with loving care over the wild boar just before serving.