Wild Boar Stew with Root Vegetables

Cut the wild boar meat into cubes of about 40 grams. In a heavy saucepan, caramelize lump sugar in lard or oil.

Sauté the root vegetables and onions, add the meat, season with garlic, mustard, salt, juniper and thyme. Extinguish with a little red wine and stew, covered, until tender, about 1 1/2-2 hours.

Meanwhile, add some soup if needed. Pour in the remaining red wine and soup and, if necessary, mix some cornstarch with a little soup and thicken the ragout with it. Boil again and season to taste.

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