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30 mins prep time. 1 to 2 hours cooking time. Serves 4 - 6.
Ingredients
2 tbsp vegetable oil
450g/16oz wild boar shoulder, cut into 5cm/2in pieces
175g/6oz smoked streaky bacon, chopped
1 onion, sliced
3 celery sticks, roughly chopped
2 carrots, roughly chopped
1 garlic clove, finely chopped
1 tbsp fresh thyme
250ml/9fl oz red wine
200g/7oz wild mushrooms, sliced (such as morels, when in season)
250ml/9fl oz chicken stock
2 tbsp double cream
rice, polenta or potatoes, to serve
Preparation method
1.Preheat the oven to 150C/300F/Gas 2.
2.Heat one tablespoon of oil in a large casserole pan until very hot. Add the wild boar and sear in batches until golden-brown all over, and set aside.
3.Brown the cubes of wild boar and then remove the meat from the pan and place to one side.
4.Heat the remaining tablespoon of oil in the casserole pan over a medium heat. Fry the bacon until crisp, and add the onion, celery, carrot and garlic, and cook gently for five minutes, lowering the heat slightly if necessary.
5.Add the wild boar back in the pan with the thyme, red wine, mushrooms and stock. Bring to the boil and cover with a tight-fitting lid. Place in the oven and cook for two hours.
6.Remove from the oven and season to taste with salt and freshly ground black pepper. Finally, stir in the cream.
7.Serve the casserole with rice, polenta or potatoes
Ingredients
2 tbsp vegetable oil
450g/16oz wild boar shoulder, cut into 5cm/2in pieces
175g/6oz smoked streaky bacon, chopped
1 onion, sliced
3 celery sticks, roughly chopped
2 carrots, roughly chopped
1 garlic clove, finely chopped
1 tbsp fresh thyme
250ml/9fl oz red wine
200g/7oz wild mushrooms, sliced (such as morels, when in season)
250ml/9fl oz chicken stock
2 tbsp double cream
rice, polenta or potatoes, to serve
Preparation method
1.Preheat the oven to 150C/300F/Gas 2.
2.Heat one tablespoon of oil in a large casserole pan until very hot. Add the wild boar and sear in batches until golden-brown all over, and set aside.
3.Brown the cubes of wild boar and then remove the meat from the pan and place to one side.
4.Heat the remaining tablespoon of oil in the casserole pan over a medium heat. Fry the bacon until crisp, and add the onion, celery, carrot and garlic, and cook gently for five minutes, lowering the heat slightly if necessary.
5.Add the wild boar back in the pan with the thyme, red wine, mushrooms and stock. Bring to the boil and cover with a tight-fitting lid. Place in the oven and cook for two hours.
6.Remove from the oven and season to taste with salt and freshly ground black pepper. Finally, stir in the cream.
7.Serve the casserole with rice, polenta or potatoes
