Roast wild boar with paprika and Cahors wine.

The day before, make the marinade. Peel the carrots and slice them into rounds half a centimetre thick. Peel and slice the onion, then peel the garlic cloves and crush them with the flat of a knife. Pour the wine and the 4 tablespoons of olive oil into a large deep dish (or a mixing bowl), then add the carrots, onion, garlic, cloves, bay leaves, thyme and peppercorns. Don't salt it now: the salt would draw the juices out of the meat.

If the joint has come from the freezer, thaw it completely in the fridge starting two days ahead, never at room temperature. Pat it dry, prick it a few times with the tip of a knife so the marinade can get in, then submerge it. The liquid should cover it almost completely.

Cover with cling film pressed onto the surface and leave in the fridge for 24 hours. Turn the joint two or three times in the meantime: the meat darkens, relaxes and takes on a scent of wine and spices you'll recognise the moment you lift the film.

On the day of the dinner, take the joint out of the marinade 1 hour before cooking and leave it at room temperature: fridge-cold meat cooks badly in the middle. Drain it carefully and pat it dry with kitchen paper, as the surface needs to be dry to brown well. Strain the marinade through a chinois and keep the liquid to one side, discarding the aromatics.

Preheat the oven to 220°C, on the fan setting if you have one. In a bowl, mix the remaining tablespoon of oil with both paprikas and a grind of pepper, then brush this red paste all over the joint, massaging it in well so it clings everywhere.

Put the meat in a roasting dish, slide it into the oven and leave it alone for 15 minutes: the paprika crust should darken and smell wonderful. Then pour over half the strained marinade, turn the joint and carry on for 15 to 25 minutes depending on its thickness, basting it with its juices every 10 minutes.

Meanwhile, peel the potatoes and cook them for 20 minutes, steamed or in a pan of boiling salted water, until the tip of a knife slides through without resistance. Drain them and toss them in the butter at the last moment.

Check whether the boar is cooked by piercing the centre of the joint: the juices that bead up should run clear, with no trace of pink (71 °C at the core if you have a meat thermometer), otherwise give it a few more minutes. Wild boar is eaten well done, never pink, but don't let it dry out either. Only now add salt, then take it out of the oven, cover with foil and leave to rest on a board for 10 minutes so the juices can settle.

Pour the rest of the marinade into a pan with the juices from the roasting dish and reduce over a medium heat for 10 to 12 minutes, until the sauce coats the back of a spoon. Taste, season with salt and pepper, and whisk in a knob of cold butter to make it glossy.

Carve the joint across the grain into slices one centimetre thick, arrange four handsome plates with the potatoes and spoon over plenty of sauce. Serve piping hot, with the rest of the sauce in a jug on the table.