Wild boar with prune and armagnac sauce

Ingredients

(serves four)

1½lb boned loin of wild boar (marinated for1-2 hours)

For the marinade
Juice and zest of one orange
3tbs olive oil
1tbs brandy
1 crushed clove garlic
2 bay leaves
2tbs rosemary
Salt and pepper

For the prune and Armagnac sauce ¾pt demi-glace
3tbs prune juice
2tbs brandy
16 prunes (no-soak variety)
Knob of butter

Method

Marinate the boar for 1-2 hours turning frequently to get well coated.

Remove boar from marinade and roast in a preheated oven at 400°F/200°C/gas mark 6 for 1-1½ hours. Allow to rest before slicing.

To make the sauce put demi-glace into a saucepan and reduce by half. Add brandy and prune juice. It may need reducing further at this stage - it should be thick enough to coat the back of a spoon. Add the prunes and the butter just before serving.

Serve boar with braised red cabbage duchesse potatoes and sauce.