Braised Wild Boar Shoulder Croquettes with Mustard Mayonnaise

Recipe:
Add the oil to a heavy-bottomed skillet, place over medium-high heat. Quickly sear the meat on all sides until nicely browned then set aside. Quickly brown the vegetables too, in batches if necessary. Deglaze the pan with the white wine then transfer everything to a casserole dish.

Add the garlic, bay leaf, peppercorns, apple cider vinegar, butter and thyme, then add the stock. There should be just enough liquid to completely cover the meat, but if necessary add a little water. Bring to a gentle simmer and cook like this for 2 ½–3 hours until the meat is very tender.

Remove the meat from the casserole with a slotted spoon, then strain the remaining contents through a fine sieve, reserving the stock for later. Once the meat is cool, flake it into little pieces.

Add the butter to a large pan with the shallots and cook for around 10 minutes until softened but not coloured. Add the flour and cook for another 10 minutes, stirring regularly. Slowly whisk in the milk followed by the reserved stock. Bring to a simmer and cook for 10 minutes. Add the flaked boar shoulder, the tarragon and the mustard. Dissolve the gelatine leaves in 75ml of water, then stir it into the mixture really well. Season to taste with salt and pepper, then transfer to a tray and cover with cling film.

Let the mixture cool to room temperature then transfer it into the fridge for 5–6 hours.

Once cool, divide the mixture and roll into little balls, each one around 30g.
Add the breadcrumbs, flour and beaten eggs to three separate bowls. Using one hand for dry ingredients and one for the eggs, toss batches of the balls in flour, then coat with the beaten egg, then toss with the breadcrumbs. Transfer to a tray and into the fridge.

To make the mustard mayonnaise, mix 2 parts mayonnaise with 1 part Dijon mustard.

Heat a deep pan or deep-fat fryer to 180°C ready to cook the croquettes.
In batches of six, cook the croquettes for 5–7 minutes until crispy and golden all over.

Sprinkle the croquettes with a little salt and serve with the mustard mayonnaise.