RECIPES > Starters - Ball of wild boar meat marinated in Côte de Brouilly Le Mont Brouilly at the Pont des Samsons (Quincié) Serves 4 Preparation time: 1h / 48 h for the marinade Cooking time: 30 minutes Ingredients 400g of wild boar 200g of Swiss chard 200g of spinach 200g wild boar liver 100g pork liver 1 piece of fine pork intestine 1 bottle of Côte de Brouilly 5 juniper berries 2,5 tablespoons of wine vinegar 1 bay leaf 1 sprig of thyme Carrots, onions, salt, pepper. Recipe Bone the wild boar, cut it into pieces and put it in a pot with the pork and wild boar livers. Cut the carrots and onions into small pieces. Add in the thyme, parsley and bay leaf. Season with salt and pepper, put in the juniper berries, the vinegar, pour over the Côte de Brouilly, mix and leave to marinate in the fridge for 48 h. Blanch the Swiss chard in salted boiling water; drain and put in iced water. Do the same thing for the spinach. After 48h, drain the wild boar, livers and garnish. Put the wild boar, liver and half the garnish trough a large mincer. Roughly break up the spinach and the Swiss chard. Mix them into the above. Check the seasoning. Put the marinade through a fine sieve. Reduce it over a low heat. Thicken lightly with a roux. Check the seasoning. Spread out the intestine. Put two dessertspoons of stuffing on each part. Wrap carefully. Seal the balls on a roasting tray with a little oil, then put them in a hot oven for 30 minutes. Remove the fat and cover with sauce. Recommend Wine Côte de Brouilly, Beaujolais Cru Côte de Brouilly was used to make this dish. It's an excellent fruity wine full of finesse and elegance, which will accompany wonderfully this noble game animal.