French friends provided the Sanglier (wild boar) which was later prepared and served to those same friends by Paul at La Coumeto.The meat was beautifully tender and the flavours reminded me of wintertime mulled wine. Though not at the dinner, I was lucky enough to watch Paul preparing this casserole and to be invited to enjoy a serving kept aside for me the following day. I think I was the privileged guest: no distraction from the warming food other than the delicious autumn sun shining through the kitchen window. Begin this recipe a day or two before you want to serve it.
For 8 people