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2lb Boned Shoulder of Wild Boar
• 2oz Plain flour
• 5oz Duck Fat or Butter
• Bouquet Garni
• 1 1/2 Onions, finely sliced
• 1 Bottle Dry White Wine
• 3 Cloves of Garlic Chopped
• Salt and Pepper
Preheat oven to 200 c gas mark 6. In large pan, heat 4oz of the fat till sizzling and fry the onions until golden, stir in the garlic. Cut the meat thinly into 2-inch cubes, roll in flour and shake off the excess. Fry in the remaining fat quickly to seal.
Spoon some of the onions into the bottom of a flameproof casserole dish, and the bouquet garni and a layer of meat, then finishing with the onions. Pour the wine on top, season, and bring to the boil on the hob, cover and cook in pre-heated oven for 3 hours at 160 c gas mark 3.
Serve with creamy mashed potatoes or polenta and vegetables of your choice.
• 2oz Plain flour
• 5oz Duck Fat or Butter
• Bouquet Garni
• 1 1/2 Onions, finely sliced
• 1 Bottle Dry White Wine
• 3 Cloves of Garlic Chopped
• Salt and Pepper
Preheat oven to 200 c gas mark 6. In large pan, heat 4oz of the fat till sizzling and fry the onions until golden, stir in the garlic. Cut the meat thinly into 2-inch cubes, roll in flour and shake off the excess. Fry in the remaining fat quickly to seal.
Spoon some of the onions into the bottom of a flameproof casserole dish, and the bouquet garni and a layer of meat, then finishing with the onions. Pour the wine on top, season, and bring to the boil on the hob, cover and cook in pre-heated oven for 3 hours at 160 c gas mark 3.
Serve with creamy mashed potatoes or polenta and vegetables of your choice.
