Roast wild boar with beer and mustard

INGREDIENTS:

• 2 wild boar roasts
• 8 cloves of garlic
• Espelette pepper
• Herbes de Provence
• 3 onions
• 6 tablespoons of wholegrain mustard
• 6 tablespoons of olive oil
• 75 cl of dark beer
• 6 tablespoons of honey
• Flour
• Salt
• Pepper

RECIPE:

• Marinade to be prepared the day before: Place the roasts in a large container and stud each with 3 cloves of garlic. Set aside the remaining 2 cloves of garlic. Add the dark beer, sliced onions and herbes de Provence. Mix well, cover and leave to marinate in the fridge for 12 to 24 hours, turning the roasts once or twice.
• Preparation: Remove the roasts from the marinade, drain them and pat them dry with kitchen paper. Strain the marinade, reserving the onions and liquid.
• Preparation of the mustard-honey sauce: Mix the mustard, honey and three tablespoons of olive oil. Brush the roasts generously with this mixture.
• Sear the roasts: Heat the remaining olive oil in a large casserole dish or frying pan. Brown the roasts on all sides over a high heat.
• Baking: Place the roasts in a baking dish with the onions and place 2 cloves of garlic on top of the roasts. Pour some of the strained marinade into the dish to flavour the cooking juices. Cover the roasts with aluminium foil to ensure slow, juicy cooking. Bake for at least 4 hours at 150 degrees, basting regularly with the cooking juices. Cooking time should be adjusted according to the thickness of the roasts.
• Finishing touches:

Once the roasts are cooked, remove them from the oven and leave them to rest for 10 minutes under aluminium foil. Meanwhile, strain and reduce the cooking juices with a few tablespoons of flour in a saucepan if you want a thicker sauce.