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1. Lard a shoulder of young wild boar, and then marinade it in red wine for 3 days with a carrot and cut-up onion, a bay leaf, 2 cloves, some thyme and a few fir-tree shoots.
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2. Take out the meat and brown it on the outside in olive oil.
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3. Remove then brown flour in the oil; add the marinade liquor and the vegetables and cook the meat in this liquid, allowing 20 minutes per pound.
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4. When it is done, take it out, strain the sauce, skim off the fat, season, reduce it a little, and then add cream.
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5. Serve accompanied by noodles.
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