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Wild Boar

Guncrafts.co.uk

Country Receipts and Cooking

All the receipts listed are from friends and not out of books. Some I think may be a little basic and others a little more fancy. They will all have been used regularly by the contributor and are in no particular order unless at some stage I get a large number and then i will put them alphabetically.

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

3 onions

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.

               Bon Apitite

                             Steve Valantine