This was made from some of the sanglier. Also v yummy
I cut in to chunks which I tossed in flour and salt. Then fried them quite hot in some oil, when it was nice and brown but not cooked through I added the onion and cooked it a little. I then added wine to nearly cover the meat and cooked for around 3 hours. For the last 30 minutes I added some pepper, carrot and mushrooms.
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