Steve’s Wild Boar Casserole
4 lbs boar meat cut into large chunks
2 teaspoons salt
1 teaspoon ground black pepper
A bottle of red wine
5 cloves garlic
3 bay leaves
5 carrots cut in chunks
Mix the above in a large bowl and leave to marinate for 24 hours in the fridge
Pour the mixture into a colander, keep the wine in a large casserole and separate the meat from the vegetables. Put 2 slices of chopped pancetta or 6 rashers chopped smoked bacon in a large frying pan with some olive oil, add the vegetables and fry until soft. Add this to the wine in the casserole.
In a large bowl mix 5 tablespoons flour, 1.5 tablespoons coriander powder, 4 cloves and 5 cardamom pods. Add the meat and mix well until the pieces of meat are coated with flour and spices. Fry the meat on high heat until sealed on all sides, flambé in brandy and add to the casserole.
Add 10 oz seasonal fruit (figs, cherries or whatever) and 2 tablespoons jam. Mix well and cook in the oven for 2 hours at 150 degrees.
Remove from the oven and add 3 tablespoons mixed herbs, mushrooms (preferably wild) and a couple of sprigs of fresh thyme and mix well.
Replace in the oven for another hour, taste and season as necessary and serve with rice or mashed potato.
Any leftovers can be warmed up with cooked pasta and cream for another twist on this meal.