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Serves 6
• 6 wild boar steaks
• 1 large sprig of rosemary, in two
• 85ml/3 fl oz olive oil plus a little for frying
• 3 cloves garlic, crushed
• 900g/2lb potatoes, peeled and cut roughly into 2.5cm/1in chunks
• 150ml/5 fl oz dry white wine
• 1-teaspoon thyme leaves
• salt and freshly ground black pepper
Pre-heat the oven to 180c/350f/Gas mark 4. Brown the steaks in a little olive oil over a high heat. Lay them overlapping in a roomy ovenproof dish and fill the gaps around them with potatoes.
Sprinkle over the thyme leaves, tuck in the sprigs of rosemary between the steaks and smear the garlic around the meat and potatoes.
Season generously with salt and pepper and drizzle the white wine over.
Now trickle over 85ml/3 fl oz olive oil and cover the dish with foil.
Bake for one to one half hours until the meat and the potatoes are tender.
Raise the heat to 230c/450f/Gas mark 8, uncover the dish and return to the oven for a final 10-15 minutes to brown. Serve immediately.
• 6 wild boar steaks
• 1 large sprig of rosemary, in two
• 85ml/3 fl oz olive oil plus a little for frying
• 3 cloves garlic, crushed
• 900g/2lb potatoes, peeled and cut roughly into 2.5cm/1in chunks
• 150ml/5 fl oz dry white wine
• 1-teaspoon thyme leaves
• salt and freshly ground black pepper
Pre-heat the oven to 180c/350f/Gas mark 4. Brown the steaks in a little olive oil over a high heat. Lay them overlapping in a roomy ovenproof dish and fill the gaps around them with potatoes.
Sprinkle over the thyme leaves, tuck in the sprigs of rosemary between the steaks and smear the garlic around the meat and potatoes.
Season generously with salt and pepper and drizzle the white wine over.
Now trickle over 85ml/3 fl oz olive oil and cover the dish with foil.
Bake for one to one half hours until the meat and the potatoes are tender.
Raise the heat to 230c/450f/Gas mark 8, uncover the dish and return to the oven for a final 10-15 minutes to brown. Serve immediately.
