Wild Boar with Cherry Sauce From the Pressure Cooker

Cut away the rind from the meat, wash and dry the meat. Peel the onion and lard with the cloves.

Clean the carrots and cut them into slices. Cut the lemons in half. Cut one half into thin slices, from the other half cut the peel very thinly.

Heat the clarified butter in a pressure cooker. Sear the meat in it on all sides.

Add the onion and carrot slices, bay leaf spice and lemon slices to the meat, sprinkle with a little salt and pepper and pour in beef broth.

Steam in a closed saucepan for 30 minutes.

In a small saucepan, melt the butter. Remove the meat from the pressure cooker, brush with the butter.

Grate the farmhouse bread and mix 3 tablespoons of it with the sugar, as well as the cinnamon and sprinkle it over the meat.

Place under the broiler and brown for 10-15 minutes until the roast has a nice crust.

In the meantime, for the sauce, pit the cherries, boil them with the lemon zest and a little water until soft, add the white bread and simmer.

Then puree or pass through a sieve, add the red wine and season with sugar, salt, cinnamon, pepper and possibly cherry brandy. Serve the sauce separately with the sliced meat.

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