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Ingredients (Serves 4)
2 lb/1 kg wild boar shoulder joint
1 lb/500g vegetables of your choice (inc. potatoes)
6 oz/150g shallots/onions
¾ pint/450 ml stock
¾ pint/450 ml cider
Seasoning
Oil or butter to seal
Mixed herbs
Method
In a large casserole seal boar. Add stock, cider, vegetables, shallots, seasoning and mixed herbs. Bring to boil, cover with lid and place in oven (180oC/350oF/ gas mark 4) for 2 hours. Thicken stock if necessary.
2 lb/1 kg wild boar shoulder joint
1 lb/500g vegetables of your choice (inc. potatoes)
6 oz/150g shallots/onions
¾ pint/450 ml stock
¾ pint/450 ml cider
Seasoning
Oil or butter to seal
Mixed herbs
Method
In a large casserole seal boar. Add stock, cider, vegetables, shallots, seasoning and mixed herbs. Bring to boil, cover with lid and place in oven (180oC/350oF/ gas mark 4) for 2 hours. Thicken stock if necessary.
