Name: Estouffade de Sanglier (Casserole of wild boar)
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground pepper; mashed potato and sautéed carrots, to serve; 50 g/2 oz plain flour; 3 garlic cloves, chopped; 1 bottle dry white wine; 1 bouquet garni; 800 g/1¾ lb escalopes of wild boar, from the leg, cut into 5 cm/2 in pieces; 700 g/1½ lb onions, sliced; 150 g/5 oz duck fat