by Michel Roux Jr.

Meltingly tender wild boar, stewed in rich tomato and red wine sauce. Served with fresh, homemade tagliatelle.

Equipment and preparation: For this recipe you will need an oven-proof, heavy-based pan with a lid and a pasta machine.

Main course


Boar can be substituted for pork or venison in most recipes and should always be served well-cooked. Popular cuts are the saddle and loin chops. The meat is also made into sausages and burgers.