Wild Boar Between Two Fires

Ingredients

• 1 kg wild boar
• lardo (cured pork back fat)
• 1 onion
• 1 bouquet garni
• butter
• 1/2 glass white wine
• broth

Instructions

1. Marinate the boar 12-14 hours as for hare (N. 531), then dry it.
2. Line a casserole with thin lardo slices, set the boar on them, season, and add whole onion, bouquet garni, butter, and half a glass white wine.
3. Cover the meat with more lardo and a buttered paper, and cook with heat above and below, moistening with broth as needed.
4. Pass and degrease the juices and serve them with the boar.