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Mix the ricotta with the vanilla sugar.
Slice the baguette lengthways and toast. Spread with the ricotta mixture and crumble a little almond paste on top.
Wash and cut the strawberries in half. Arrange on top of the ricotta and decorate with basil leaves.
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.
Sweat the chopped onion in butter until transparent. Remove from heat and add the beef, salt, pepper, a tablespoon of chopped parsley and the chopped hard-boiled egg. Mix well.
Preheat the oven to 240°c or gas mark 8.
On a floured surface, roll out and cut the pastry into 8cm diameter circles and place a spoonful of the mix on one half. Cover with the other half and pinch together to make a pasty. Coat in egg yolk. Bake on an oiled baking tray for 12 minutes and serve straight from the oven.
Sprinkle salt and pepper all over the ribs. In a thick-bottomed pan, cook the beef ribs in 50g of butter over a high heat for 15 minutes on each side for "medium".
Put to one side while preparing the sauce (the longer meat rests after cooking the tenderer it is).
To the butter you have already used for cooking, add the shallots and wine. Cook for about 10 minutes until it has reduced to half.
Check the Seasoning of the sauce thickened with a a tablespoon each of butter and flour kneeded together.
Put the meat on a serving dish and pour over the sauce (put the rest of the sauce in a separate sauceboat).
A Beaujolais Villages red will bring out the flavor of a Lamb shanks with chive mash to its perfection !
Here is Wine & Food pairing that will surprise you : The mariage of a Beaujolais red with Stuffed Mushrooms with pink peppercorns.