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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).
Place the hay in a cast iron casserole carefully covering the bottom and sides. Add the flavouring and place the gutted, trussed and salted chicken in the centre. Add a little freshly ground mixed pepper with 15cl of dry white wine.
Put on the lid and close it hermetically with a strip of bread dough.
Cook in the oven for 1h 15 at 180°C.
Make a juice with the innards, the flavouring and the garlic; add a little dried hay, leave to reduce and put through a fine sieve.
Open the pan in front of your guests so they can make the most of the wonderful aromas in this dish. Carve and serve with crispy, golden, fried potatoes.
The vines take on orange hues, landscapes in Pierres Dorées turn golden brown, girolle mushrooms put in an appearance in the woods and pumpkins peek out at you.
Autumn is here with its procession of slow-cooked stews and casseroles that are going to require a well-chosen wine.
Here are some tips to find the right Beaujolais wine for the season.