If you are unsure about the flavour of wild boar then sausages are a great place to start. Your local butcher of game purveyor may well sell them.
Serves 4 – 6
- 12 wild boar sausages (I use wild boar & apple)
- 2 onions, sliced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 2 sprigs thyme
- 4 rashers of streaky bacon, smoked or unsmoked
- 2 tbsp vegetable oil
- 1 heaped tbsp plain flour
- 500ml dry cider plus 250ml water
- 200g vacuum packed chestnuts
- Preheat the oven to 180℃.
- Heat 1 tbsp oil in a large frying pan or flameproof casserole over a medium high heat. Brown the sausages then remove from the pan and reserve until required.
- Reduce the heat slightly and add the remaining oil. Fry the vegetables and bacon until softened and starting to brown. Add the flour and cook for a minute or two before pouring in the cider and water. Stir well and bring to the boil before adding the sausages, thyme and chestnuts.
- Transfer to a casserole (if using a frying pan). Cover and cook in the oven for one hour. Serve with butter bean croquettes.
You may also like this recipe for Wild Boar & Porcini Ragu.