1 In an oven-safe pot pour your duck fat then brown the wild boar pieces, salt and pepper then add the garlic, shallots, carrots, mushrooms, thyme and bay leaf let sweat gently for 10 minutes.
2 Preheat oven to 120°C (250°F) (gas mark 4)
Then pour in the wine, flambé it, season again at a boil then place covered in the middle of the oven for 3 hours of cooking.
3 After 2 hours 30 minutes add the parsnips.
4 Remove your pot, spread your wild boar pieces on your cutting board and shred them like rillettes.
5 Strain the sauce through a large sieve (to recover your vegetables and mushrooms and remove the bay leaves.
6 Reduce the sauce by half then add your shredded meat and your vegetables then the chestnuts to a boil.
7 Then quickly using tall cookie cutters mold your shredded meat onto hot plates and arrange your vegetables harmoniously around then sprinkle with chopped walnuts.
Enjoy (in moderation) with a "Probus" from Baldès a top pairing
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