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Easy
Keep the boar in a marinade (like the one for hare described in recipe 531) for 12 to 14 hours. Remove from the marinade, dry with a cloth, and then prepare as follows.
Place three or four paper-thin slices of lardoon in the bottom of a saucepan, place the piece of boar meat on top and season with salt and pepper, adding a whole onion, a bouquet